Description
This recipe was in bc women's magazine several years ago and we love it. The mustard gives it a bit of tang combined with the slight sweetness of the cranberries.if you wish this dish can be made ahead, cover with foil and heat in a 350 oven for 20 min just before serving.
March 09i have modified this recipe to cut back on the sauce. I mixed the dijon mustard with 1/4 cup wine, poured it into the skillet 4 minutes before serving and then added the cranberries. It was thick enough with out any cornstarch. Sprinkled green onions on top
Ingredients
- Boneless Skinless Chicken Breast
- Flour
- Salt And Pepper
- Butter
- Lite Olive Oil
- White Wine
- Chicken Broth
- Dijon Mustard
- Cornstarch
- Water
- Craisins
- Green Onion