Easy Recipe Finder
Recipe Feeder
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 cold water
1/2 cup sweetened dried cranberries
1/4 cup sliced green part only onions
Lightly coat chicken with salt and pepper (to taste), then lightly toss in flour. Shake off excess flour and 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 chicken from skillet and keep warm. Repeat with remaining chicken.
Add wine, chicken broth and mustard to skillet, making sure to scrape up any browned bits. Mix together cornstarch and water in a small bowl. Stir into skillet. Add dried cranberries and onions. Cook for 1 minute or so more. Add chicken tenderloins and heat through.
4 servings
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 cold water
1/2 cup sweetened dried cranberries
1/4 cup sliced green part only onions
Lightly coat chicken with salt and pepper (to taste), then lightly toss in flour. Shake off excess flour and 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 chicken from skillet and keep warm. Repeat with remaining chicken.
Add wine, chicken broth and mustard to skillet, making sure to scrape up any browned bits. Mix together cornstarch and water in a small bowl. Stir into skillet. Add dried cranberries and onions. Cook for 1 minute or so more. Add chicken tenderloins and heat through.
4 servings