Chicken Tenderloins with Cranberry Mustard Sauce
450 - 500 grams chicken tenderloins
Salt and pepper
2 tablespoons butter
2 tablespoons oil
2/3 cup dry white wine
2/3 cup chicken stock
3 tablespoons country-style Dijon mustard
1 1/2 teaspoons cornflour
1 1/2 tablespoons water
1/2 cup Ocean Spray® Craisins® Original Dried Cranberries
1/4 cup sliced spring onions, green part only
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 fry pan. 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 stock and mustard to fry pan, scraping up browned bits. Combine cornflour and water in a small bowl. Stir into frypan. Add dried cranberries. Boil 1 to 2 minutes or until sauce thickens. Stir in spring onions; cook 1 more minute. Pour sauce over chicken.
Makes 4 servings.