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Categories:
chicken breast flour salt butter olive oil white wine chicken broth mustard cornstarch water craisins green onion
Viewed: 102 - Published at: a year agoIngredients
- 1 lb boneless skinless chicken breast
- 1/2 cup flour
- salt and pepper
- 1 tablespoon butter
- 1 tablespoon lite olive oil or 1 tablespoon vegetable oil
- 2/3 cup white wine
- 2/3 cup chicken broth
- 3 tablespoons Dijon mustard
- 1 1/2 teaspoons cornstarch
- 1 1/2 tablespoons water
- 1/2 cup craisins (Dried sweetened cranberries)
- 1/4 cup sliced green onion (Green part only)
Method
- 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.
