- 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
- 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.
- 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
recipepes.com
Walnut-Tarragon Chicken Tenders, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
