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Chicken Tenderloins with Cranberry Mustard Sauce Recipe


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     Chicken Tenderloins with Cranberry Mustard Sauce

Category   Entrees - Maindishes
Sub Category   None
Servings   4

1 lb chicken tenderloins
Salt & pepper
2 tbsp butter
2 tbsp oil
2/3 cup dry white wine
2/3 cup chicken broth
3 tbsp country-style Dijon mustard
1 1/2 tsp cornstarch
1 1/2 tbsp water
1/2 cup dried cranberries
1/4 cup sliced green onions, green part only

Lightly toss chicken pieces with flour; shake off excess. Sprinkle lightly with salt & pepper.
Heat 1 tbsp of butter and oil in a large skillet. Add half of the chicken; cook about 2 mins, 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 1-2 mins or until sauce thickens. Stir in green onions; cook 1 more min. Pour sauce over chicken.

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