Ingredients
1 pound chicken tenderloinAll-purpose flourSalt and pepper to taste2 tablespoons butter2 tablespoons canola oil2/3 cup white wine2/3 cup chicken broth3 tablespoons country-style Dijon mustard1-1/2 teaspoons cornstarch4-1/2 teaspoons water1/2 cup Ocean Spray® Craisins® Original Sweetened Dried Cranberries1/4 cup thinly sliced green onions, green part only
Preparation
Dredge chicken in enough flour to coat. Season with salt and pepper. In a large skillet, brown half the chicken in butter and oil over medium-high, 3-4 minutes per side or until juice run clear. Transfer to a platter and keep warm. Repeat with remaining chicken. Add more oil and butter if necessary.
Add wine, chicken broth and mustard to the same skillet. Cook and stir to blend ingredients and scrape browned bits from pan. In a small bowl, combine cornstarch and water; stir into skillet. Add cranberries. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in green onions; cook 1 additional minute. Pour sauce over chicken.
