CHICKEN
defrost chicken.... cut chicken breasts in half, flatten(tenderize) them, coat each with half of the dijon mustard then coat with flour... fry in oil until browned on each side and cooked through
SAUCE
add milk, dijon mustard, and butter in pan
*** serve sauce over chicken with desired sides...
i invented this recipe after finding a recipe that was sort of similar in a recipe book...
This recipe has been added to the following public cookbooks:
Kid tested Mother approved,
Chicken Main dishes,
billys notable cooking,
when you want the very best !
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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