Ingredients:

6 pounds (2,722g) chicken tenderloins
Flour
Salt and pepper
6-8 tablespoons (90-120g) butter
6-8 teaspoons vegetable oil
4 cups (1ltr) dry white wine
4 cups (1ltr) chicken broth
1 cup (323g) + 2 tablespoons country-style Dijon mustard
5 tablespoons cornstarch
1/2 cup (280ml) + 2 tablespoons water
1 1/2 teaspoons salt
3 cups (525g) Ocean Spray® Sweetened Dried Cranberries
1/4 cup (10g) fresh snipped chives

Directions:

1. Lightly toss chicken pieces with flour, shaking off excess. Sprinkle lightly with salt and pepper.

2. Heat half of the butter and oil in a large skillet. Add half of the chicken pieces; cook 2 minutes or until lightly browned, turning once. Place cooked chicken in a full hotel pan. Repeat with remaining chicken.

3. Add wine, chicken broth and mustard to skillet, scraping up browned bits.

4. Combine cornstarch and water in a small mixing bowl. Quickly stir into skillet. Bring to a boil over medium-high heat; boil 1 to 2 minutes or until sauce thickens.

5. Stir in salt and sweetened dried cranberries. Pour sauce over chicken.

6. Serve 3 or 4 tenderloins with sauce. Sprinkle with chives.

YIELDS: 24 servings