Continental Chicken Strips
1/2 c. mayonnaise
2 T. spicy brown mustard
2 T. sugar
2 tsp. cider vinegar
1 lb. boneless chicken breasts, skinned
salt
1/2 c. all purpose flour
1 egg, beaten
1 c. fine dry bread crumbs
vegetable shortening
paprika
In a small bowl, mix mayonnaise, mustard, sugar and vinegar until well blended. Cover and refrigerate sauce. Cut chicken into thin 3 x 1 inch strips. Sprinkle with salt. Place flour, egg and bread crumbs in separate shallow dishes. Coat chicken pieces with flour shaking off excess. Dip into egg then coat with crumbs; set aside. In a 10-inch skillet over medium heat, melt enough shortening to measure 1/4 inch. When hot, fry half of the chicken until golden brown, turning once during cooking. Drain on paper towels. Repeat with remaining chicken. Sprinkle paprika on mustard sauce. Serve with hot chicken strips.