Filed in archive Recipes by Stef on January 18, 2007

Easiest chicken recipe ever, and kid-friendly to boot!

2 chicken breasts, deboned, de-skinned if desired, then cut into long strips
1/2 cup Dijon mustard
breading of your choice: panko crumbs, regular bread crumbs, flour, cornstarch or, for allergy-sufferers, wheat-free mix
oil for pan-frying

Pat chicken breasts dry. Coat pieces lightly with Dijon mustard, then dip into breading or flour, shaking off excess. Pan-fry over moderate heat for 3-4 minutes on each side or just until cooked through and coating/breading is golden. Drain on paper towels and serve immediately.

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Permalink: Mustard-Coated Chicken Strips

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