Chicken Tenderloins with Cranberry Mustard Sauce

1 lb chicken tenderloins
flour
salt and pepper
2 T butter
2 T oil
2/3 dry white wine
1/3 cup chicken broth
3 T country-style Dijon mustard
1 1/2 t cornstarch
1 1/2 T water
1/2 cup sweetened dried cranberries
1/4 cup sliced green 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 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 ina small bowl. Stir into skillet. Add dried cranberries. Boil 1 to 2 minutes or until sauce thickens. Stir in green onions; cook 1 more minute. Pour sauce over chicken. Makes 4 servings.