Ingredients
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1/2 cup flour
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salt and pepper
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1 tablespoon butter
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2/3 cup white wine
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2/3 cup chicken broth
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3 tablespoons Dijon mustard
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1 1/2 teaspoons cornstarch
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1 1/2 tablespoons water
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1/4 cup sliced green onion (Green part only)
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1 lb boneless skinless chicken breast
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1/2 cup craisins (Dried sweetened cranberries)
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1 tablespoon lite olive oil or 1 tablespoon vegetable oil
Instructions
- Slice chicken breasts lenghtwise into 1" strips.
- Lightly toss chicken pieces with flour.
- Sprinkle lightly with salt& pepper.
- Heat the butter and oil in a large frying pan.
- Add the chicken and cook about 2 minutes, turning once until the chicken is golden brown on each side and cooked through.
- Remove to a platter and keep warm.
- Add wine, mustard,and chicken broth to the pan and scrape up all the brown bits.
- Combine water and cornstarch mix until smooth.
- Add cornstarch to the fry pan, stirring until mixed inches.
- Add cranberries, boil 1-2 min until thickened.
- Stir in green onion tops and cook 1 minute.
- Pour sauce over chicken and serve.