Chicken Tenderloins With Cranberry Mustard Sauce |
Course : Chicken
Serves: 1 |
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Ingredients:
1 pound chicken tenderloins |
1 Cup flour |
1 teaspoon salt and pepper |
2 tablespoons butter |
2 tablespoons oil |
2/3 cup dry white wine |
2/3 cup chicken broth |
3 tablespoons country-style dijon mustard |
1 1/2 teaspoons cornstarch |
1 1/2 tablespoons water |
1/2 cup craisins sweetened dried cranberries |
1/4 cup sliced green onions -- green part only |
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Preparation / Directions:
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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Nutritional Information:
600 Calories (kcal); 51g Total Fat; (91% calories from fat); 4g Protein; 7g Carbohydrate; 62mg Cholesterol; 756mg Sodium |
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