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Flour
Salt and pepper
2 tablespoons butter
2 tablespoons oil
2/3 cup dry white wine or chicken broth
2/3 cup chicken broth
3 tablespoons country style Dijon mustard
1 1/2 teaspoons cornstarch
1 1/2 tablespoons water
1/2 cup sweetened dried cranberries
1/4 cup sliced green part only onionsLightly sprinkle chicken tenderloins with some salt and pepper (to taste), then lightly toss in flour shaking off excess flour. Set aside.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 as needed.). Remove tenderloins to a platter and keep warm. Repeat with remaining chicken.Add wine, chicken broth and mustard to skillet, scraping up any browned bits. Combine cornstarch and water in a small bowl, mixing well. Stir into skillet. Add dried cranberries and onions. Cook an additional minute. Add chicken tenderloins and heat through.4 servings
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