Chicken strips with honey mustard sauce

Date Updated: 09/08/2018

Serving Info

Serves 4

Dietician Tip

By using skinless, boneless chicken breast instead of chicken wings, you cut fat and saturated fat in half and save more than 100 calories.

Directions

In a large bowl, add the chicken strips. Pour the milk over the chicken and mix to coat well. Place in a single layer on wax paper.

In a small bowl, mix together the flour and pepper. Sprinkle over the chicken strips, turning the chicken to coat evenly. Shake to remove excess.

In a large, nonstick frying pan, heat the canola oil over medium-high heat. Place the chicken strips in an even layer in the pan. Saute 2 to 3 minutes a side, or until golden brown. Remove and place on paper towels to drain.

To make the dipping sauce, combine the honey and Dijon mustard in a small bowl. Stir to mix evenly.

Ingredients

For the strips:

4 skinless, boneless chicken breasts, each 4 ounces and cut into 3 strips
1/4 cup skim milk
1/4 cup all-purpose (plain) flour
1/4 teaspoon cracked black pepper
2 tablespoons canola oil

For the sauce:

1/2 cup honey
1/4 cup Dijon mustard