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Crunchy Honey Peanut Chicken

1 Tbsp. flour
1 tsp. seasoned salt
1/2 tsp. garlic powder
1/4 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. butte

In a pie pan or shallow bowl, combine flour, seasoned salt, garlic powder, and tarragon; mix well. In second pie pan, combine mustard and honey. Place peanuts in third pie pan. Dip each chicken breast in flour mixture, then honey mustard, and finally in peanuts to coat. Heat butter in 10- to 12-inch skillet; add chicken and cook over medium-low heat until cooked through and golden brown, 4 to 5 minutes per side. Makes 4 servings (1 chicken breast per serving).

 


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