Ingredients Jump to Instructions ↓

  1. 1 pound chicken tenderloins flour salt and pepper

  2. 2 tablespoons butter

  3. 2 tablespoons oil

  4. 2/3 cup dry white wine

  5. 2/3 cup chicken broth

  6. 3 tablespoons country-style dijon mustard

  7. 1 1/2 teaspoons cornstarch

  8. 1 1/2 tablespoons water

  9. 1/2 cup craisins sweetened dried cranberries

  10. 1/4 cup sliced green onions -- green part only

Instructions Jump to Ingredients ↑

  1. Preparation : 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 dried cranberries. Boil 1 to 2 minutes or until sauce thickens. Stir in green onions; cook 1 minute more. Pour sauce over chicken.


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