Chicken strips with honey mustard sauceServes 4
Medically reviewed on Sep 8, 2018
By using skinless, boneless chicken breast instead of chicken wings, you cut fat and saturated fat in half and save more than 100 calories.
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
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.
Nutritional analysis per serving
|Serving Size||3 strips and 3 tablespoons sauce|
|Monounsaturated Fat||5 g|
|Saturated Fat||1 g|
|Total Fat||10 g|