CHICKEN W/ CRANBERRY MUSTARD SAUCE

l lb. chicken tenderloins
flour
salt & pepper
2 tbsps. butter
2 tbsps. oil
2/3 cup dry whtie wine
2/3 cup chicken broth
3 tbsps. Dijon mustard
l-l/2 tsp. cornstard
l-l/2 tbsps. water
l/2 cup dried cranberries
l/4 cup sliced green onio , green part only
lightly toss chicken pieces with flour shake off excess. Sprinkle lightly wtih s&p. Htrat l tbsps. of butter and oil in a large skillet. Add half of the chicken cook about 2 mins. turning once auntil chicken is golden brown on each side and cooked through. Add more butter and oil if needed. Remove to a platter keep warm, Repat with remaining chicken. Add win,e, cicken broth and mustard to skillet scraping up rowned bits. Combine cornsartrch and watrer in a small bowl Stir into skillet. Add dranbaerries. Boil l to 2 mins. or until sauce thickens. Stir in green onions. Cook l more inute. Pour sauce over chicken.
Serves 4.