Chicken Tenderloins with Cranberry Mustard Sauce

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 fry pan. 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 stock and mustard to fry pan, scraping up browned bits. Combine cornflour and water in a small bowl. Stir into frypan. Add dried cranberries. Boil 1 to 2 minutes or until sauce thickens. Stir in spring onions; cook 1 more minute. Pour sauce over chicken. 

Makes 4 servings.