Ingredients
4
4 servings
- •1 egg
- •½ cup milk
- •½ cup finely chopped walnuts
- •¾ cup all-purpose flour
- •1 tablespoon dried tarragon
- •salt, to taste
- •1 pound boneless, skinless chicken breast, cut into thin strips
- •¼ cup unsalted butter
- •½ cup vegetable oil
Instructions
- 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.
Nutritional Facts
Per 4 servings
- Calories: 706
- Carbohydrate: 23g
- Fat: 54g
- Fiber: 2g
- Protein: 33g
- Sugar: 2g
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