Paula sent this one in:
Ah the humor. I should be embarrassed really but after hearing this conversation
take place all I could do was laugh til I cried.
I cooked all day Saturday as per usual. Sunday, there were enough leftovers and I
took the opportunity to clean the stove, cabinets etc. My daughter and nephew
decided instead of leftovers, they wanted tuna fish.
Daughter - I'll mix the tuna if you open it, I don't know how
Nephew - Ok.. get me the can opener
Daughter - Um.. I don't know what it looks like
Nephew - Is is an electric one or a hand one
Daughter - ???HUH???
Nephew - You really should pay more attention to your mom.
Daughter - Don't tell her I don't know what a can opener looks like.. she will never let me live it down. She still laughs cause it took me forever to figure out the dishwasher thingy.
You will need: 2 Bowls and a Frying pan
- 4 Boneless, skinless Chicken Cutlets
- 1 Cup Seasoned Bread Crumbs
- 10 Teaspoons Dijon Mustard
- 3 Tablespoons Honey
- Canola Oil for Frying
- Fresh Parsley
- In a shallow bowl combine bread crumbs and 2 teaspoons of mustard
- In another shallow bowl combine remaining mustard and honey
- Dip Chicken in honey mustard mix and coat.
- Then dip in bread crumb mixture, turn to coat completely
- In a fry pan, heat oil
- Fry chicken until golden brown, approx 8 – 12 minutes
- Garnish with Parsley
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Chicken is one of those misunderstood dishes. It is fairly healthy and can be made in a million ways. I love making Honey chicken and the way Paula suggests combining the Honey and Mustard is a trick many cooks use in meat. It is one of those rare combinations that seeps into the meat and makes for an incredible taste. Parsley is also an interesting "spice". We use it in Chicken Soup (and I am going to do that recipe soon - and I know there are a million recipes for chicken soup) and in soups in general. I find, interestingly enough, that many people eat the parsley and not only look upon it as a "garnish" for beauty. I will admit I am not a fan of frying chicken, I rather put it in the oven, but this is a great recipe for a quick supper as well. Easy and to the point and certainly tasty!