Chicken with Cranberry Mustard Sauce

The other day, I was looking for a cookie recipe and I stumbled upon the Ocean Spray recipe page.  I have grown very fond of cranberries and want to use them in more recipes.  I found this great recipe for Chicken Tenderloins with Cranberry Mustard Sauce and it looked excellent.  I played with it and tried it tonight.  Loved the way it turned out.  We made mashed potatoes and green beans to go with this.  This will be on a steady rotation - it was fantastic - and it is pretty healthy to make it even better.  We will have this again, maybe with roasted veggies.

Ingredients (Serves 2)

4-6 pieces Chicken tenderloins (or two chicken breasts cut into strips)
1-2 tbsp Flour
1/4 tsp Kosher Salt (adjust to taste)
1/4 tsp Black pepper (adjust to taste)
1 tbsp Butter
2 tbsp Olive oil
1/3 cup White cooking wine (or white wine)
2/3 cup Chicken broth
3 tbsp Dijon or brown mustard
1 tsp Cornstarch
1 tbsp Water
1/4 cup Dried Cranberries (adjust to taste)

Directions

1. Lightly toss chicken pieces with flour; shake off excess. Sprinkle lightly with Kosher salt and black pepper.
2. Heat the butter and olive oil over medium-high heat in a large skillet. Add the chicken and cook 3-4 per side, until chicken is golden brown on each side and cooked through. Remove from pan and keep under foil to keep warm.
3. Add cooking wine, chicken broth and mustard to skillet, scraping up browned bits and cook for around 1 minute.
4. Combine cornstarch and water in a small bowl. Stir into skillet with the dried cranberries and bring to a boil.  Cook for 2-3 minutes. Boil 1 to 2 minutes or until sauce thickens. 

Pour sauce over chicken & enjoy!