Shelly's Recipe

HONEY-CRUNCH PEANUT CHICKEN

Category: Chicken

1/4 cup flour
1 tbsp seasoned salt
1 tsp garlic powder
1/2 tsp dried tarragon
1/4 cup prepared mustard
2 tbsp honey
1 cup finely chopped dry-roasted, unsalted peanuts
4 boneless, skinless chicken breasts
2 tbsp butter

In a pie pan or shallow bowl, combine flour, seasoned salt, garlic powder, and tarragon; mix well.

In a second pie pan, stir together mustard and honey.

Place chopped peanuts in a third pie pan.

Dip each chicken breast in flour mixture, then honey-mustard mixture, and finally in peanuts to coat.

In a 10- to 12-inch ovenproof skillet, melt butter over medium-low heat on stovetop. Add chicken and cook until done and golden brown, about 4 to 5 minutes per side. (Do not cook chicken at temperature higher than medium low, or honey will burn. If necessary, place skillet in 400 oven to finish cooking.)