ZIPPY APRICOT DIJON CHICKEN FINGERS

Ingredients Weight Measure
Dijon mustard 1/4 cup
Apricot jam 1/4 cup
TABASCO® brand Garlic Pepper Sauce 1/2 tsp.
Chicken breasts, boneless, cut into strips 6 ea.
Salt and pepper to taste
Flour 2 Tbsp.
Oil 1 Tbsp.

Method

  1. Stir together the Dijon mustard, apricot jam and TABASCO® Garlic Pepper Sauce. Reserve.
  2. Season chicken with salt and pepper and dust with flour.
  3. Heat skillet over medium-high heat, add oil and cook the chicken until golden and cooked through, about 5 minutes.
  4. Serve with reserved sauce.

Yield: 6 servings