Quick Chicken Strips

     This is a very quick and tasty meal that is sure to please adults and children alike.  It pairs well with almost any side dish.  I chose to serve baked potatoes and noodles with it this time, but I have also served it with french fries or a side salad before.  And because I do love ketchup, I will always eat these with a heaping mound of ketchup!  You may also prefer to serve with honey mustard dipping sauce.

1 lb. chicken tenderloins
1 egg, beaten
1 tbsp. dijon mustard
1 tbsp. water
¼ cup flour
½ cup seasoned bread crumbs
2 tbsp. cooking oil
2 tbsp. butter or margarine

     In a shallow bowl, stir together egg, mustard, and water.  Place flour in a second shallow bowl or large plate, and the bread crumbs in another separate bowl or plate.  Coat each tender in flour, then dip in egg mixture, and then finally coat well with bread crumbs.
     In a skillet, melt the butter and heat the oil over medium high heat.  Once hot, add the chicken tenders and cook for about 3-4 minutes on each side, or until no longer pink on the inside.  Remove from pan and place on a paper towel, patting to remove excess oil.