Ingredients
1 lb chicken tenderloins
flour
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
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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 sweetened dried cranberries. Boil 1 to 2 minutes or until sauce thickens. Stir in green onions; cook 1 more minute. Pour sauce over chicken.
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Sharp Dijon — vinaigrettes, pan sauces, emulsifying agent
Visible mustard seeds — sausage, vinaigrettes, cheese boards
Ready-made tikka masala — add chicken and cream, dinner in 20 min
Professional copper saucepan — ultimate thermal control for sauces
Italian pasta organized by shape — which sauce belongs with which pasta