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Williams-Sonoma Home! Williams-Sonoma: Cooks' Network

CHICKEN FINGERS

makes about 24

4 medium boneless chicken breasts
1 egg
2 teaspoon water
1/4 cup melted butter
to taste salt and pepper
1 1/2 cups fine bread crumbs
oil for frying
1 cup honey mustard sauce (recipe below)

Combine the first five ingredients in a saucepan. Heat up to the boiling point. Combine cornstarch and water in a small bowl. Stir into the hot mixture. Serve with chicken fingers.
Skin and wash chicken breasts. Cut in half crosswise, then lengthwise into thin strips about 1/2 inch wide. Beat the egg in a small bowl, and add the water, butter, salt and pepper.
Coat the chicken pieces with the egg mixture. Drain. Put the breadcrumbs in a shallow dish.
Spread the chicken pieces on top of bread crumbs, and roll each strip to coat. Arrange on a flat dish.
Deep fry until golden brown. Serve warm with honey mustard sauce.
HONEY MUSTARD SAUCE

makes 1 cup
1/4 cup water
1/4 cup honey
1/4 cup vinegar
2 teaspoons Dijon mustard
1 teaspoon soy sauce
1 teaspoon cornstarch
1/4 cup water

Combine the first five ingredients in a saucepan.
Heat up to the boiling point. Combine cornstarch and water in a small bowl. Stir into the hot mixture.
Serve with chicken fingers.


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