- 4 skinless boneless chicken breasts
- 1 beaten egg
- 1 T. dijon mustard
- 1 T. water
- 1/4 C. flour
- 3/4 C. dry seasoned bread crumbs
- 2 T. vegetable oil
- 2 T. butter
- 1/2 t. lemon pepper seasoning
- salt to taste
In a 12 inch skillet add the oil and butter. Add the chicken and brown on all sides. It should take about 6 minutes. Season with salt.
Serve with your choice of dipping sauce or ranch dressing.
Variation: Add 1/3 C. finely chopped pecans or sesame seeds to the breadcrumbs.