And when you've got it, you want~
oh, you don't quite know what it is you do want,
but it just fairly makes your heart ache,
you want it so! ~Mark Twain
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 skillet. 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 broth and mustard to skillet, scraping up browned bits. Combine cornstarch and water in a small bowl. Stir into skillet. Add dried cranberries. Boil 1 to 2 minutes or until sauce thickens. Stir in green onions; cook 1 more minute. Pour over chicken. I have served with over hot buttered rice and also with wide buttered noodles! YUM!
Stir together watermelon juice, pink lemonade concentrate and sugar in a pitcher or punch bowl until sugar dissolves. Add water according to directions on lemonade concentrate cans or to taste. Add lemon slices to pitcher or punch bowl for garnish.
If you are making this from scratch, you will need 4 cups of juice. I buy watermelon at Costco and cut the watermelon into chunks and puree in a food processor. Strain puree through a sieve or cheesecloth to remove seeds and pulp, reserving the juice. You can normally get the amount needed with one medium sized watermelon.This is incredibly good and so fresh tasting!