4 skinless boneless chicken breasts
Blend together Honey Mustard mixture and set aside.
Cut chicken into 1/2 x 2-inch strips. Mix flour, salt and pepper in a shallow bowl. Dip chicken in milk. Roll
in flour mixture to coat well. Place chicken on waxed paper.
Pour 1/4 inch of oil into a large heavy skillet and over medium-high heat (350 degrees), fry in an even layer for about 3 minutes on each
side or until golden brown and crisp. Drain. Serve with the Honey Mustard