walnut-tarragon chicken tenders

walnut-tarragon chicken tenders
  • 1 egg
  • 1/2 cup milk
  • 1/2 cup finely chopped walnuts
  • 3/4 cup all-purpose flour
  • 1 tablespoon dried tarragon
  • salt, to taste
  • 1 pound boneless, skinless chicken breast, cut into thin strips
  • 1/4 cup unsalted butter
  • 1/2 cup vegetable oil



  1. Beat the egg together with the milk in a shallow bowl. Combine the walnuts, flour, tarragon, and salt in a second shallow bowl. Dip the chicken strips first into the egg mixture, then into the flour mixture, coating evenly, and place on a plate.
  2. Melt the butter with the oil in a large skillet over medium-high heat. Fry the chicken in small batches in the butter mixture until the coating is browned and crispy, about 5 minutes. Test one to be sure it is cooked through. Chicken should be no longer pink and juices run clear. Drain on paper towels.

03/23/2017
walnut-tarragon chicken tenders, Chicken Breasts recipe PT15M PT1H 5 455 calories
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