1 lb (500 g) chicken tenderloins*
salt and pepper
2 tbsp (30 mL) butter
2 tbsp (30 mL) oil
2/3 cup (150 mL) dry white wine
2/3 cup (150 mL) chicken broth
3 tbsp (45 mL) dijon mustard
1 1/2 tbsp (25 mL) water
1 1/2 tsp (8 mL) cornstarch
1/2 cup (125 mL) Craisins® Dried Cranberries
1/4 cup (50 mL) sliced green onions, green part only
Lightly toss chicken pieces with flour; shake off excess. Sprinkle lightly with salt and pepper.
Heat 1 tablespoon (15 mL) each of the butter and the oil in a large frypan. Add half 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 frypan, scraping up brown bits. Combine corn starch and water in a small bowl. Stir into frypan. Add Craisins® Dried Cranberries. Boil 1 to 2 minutes or until sauce thickens. Stir in green onions; cook 1 more minute. Pour sauce over chicken. Makes 4 servings.
*Or substitute 1 lb (500 g) boneless, skinless chicken breasts. Remove tenderloin portion from underside of each breast and slice breasts into tenderloin-size pieces.