Chicken Tenderloins with Cranberry Mustard Sauce

Posted by bettyboop50 at recipegoldmine.com April 2001

Source: My sister sent me this recipe to try. This is one of her favorites. If you don't want to use the wine, substitute chicken broth for it. It tastes delicious either way.

1 pound chicken tenderloins
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 onions

Lightly 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