1 pound chicken tenderloins
Salt and pepper
2 tablespoons butter
2 tablespoons oil
⅔ cup dry white wine
⅔ cup chicken broth
3 tablespoons country-style Dijon mustard
1 ½ teaspoons cornstarch
1 ½ tablespoons water
½ cup sweetened dried cranberries
¼ cup sliced green onions, green part only
- Lightly toss chicken pieces with flour; shake off excess. Sprinkle lightly with salt and pepper.
- Heat 1 tablespoon of butter and oil in a large skillet. Add half of the chicken; cook about 2 minutes, turning once until chicken is golden brown on each side and cooked through. Add more butter and oil if needed. Remove to a platter; keep warm. Repeat with remaining chicken.
- Add wine, chicken broth and mustard to skillet, scraping up browned bits. Combine cornstarch and water in a small bowl. Stir into skillet. Add sweetened dried cranberries. Boil 1 to 2 minutes or until sauce thickens. Stir in green onions; cook 1 more minute. Pour sauce over chicken.