Chicken Tenderloins With Cranberry Mustard Sauce
Chicken Tenderloins With Cranberry Mustard Sauce
Time: 30 mins
Ingredients
- 1 lb chicken tenderloins
- flour
- salt and pepper
- 2 tablespoons butter
- 2 tablespoons oil
- 2/3 cup dry white wine
- 2/3 cup chicken broth
- 3 tablespoons country-style dijon mustard
- 1 1/2 teaspoons cornstarch
- 1 1/2 tablespoons water
- 1/2 cup ocean spray craisins (Original Sweetened Dried Cranberries)
- 1/4 cup sliced green onion, green part only
Directions
- 1 Lightly toss chicken pieces with flour; shake off excess.
- 2 Sprinkle lightly with salt and pepper.
- 3 Heat 1 tablespoon of butter and oil in a large skillet.
- 4 Add half of the chicken; cook about 2 minutes, turning once until chicken is golden brown on each side and cooked through.
- 5 Add more butter and oil if needed.
- 6 Remove to a platter; keep warm.
- 7 Repeat with remaining chicken.
- 8 Add wine, chicken broth and mustard to skillet, scraping up browned bits.
- 9 Combine cornstarch and water in a small bowl.
- 10 Stir into skillet.
- 11 Add sweetened dried cranberries.
- 12 Boil 1 to 2 minutes or until sauce thickens.
- 13 Stir in green onions; cook 1 more minute.
- 14 Pour sauce over chicken.
