3 tablespoons course mustard
1 tablespoon flour
1 tablespoon honey
2 teaspoons cider or herb vinegar
4 boneless chicken thighs or breast halves
1/3 cup plain bread crumbs
1 teaspoon fresh thyme, or 1/2 teaspoon dried
1/4 teaspoon cayenne pepper
2 tablespoon vegetable oil
In bowl, combine mustard, flour, honey and vinegar; brush on chicken. On plate, combine crumbs, thyme and pepper; roll chicken in mixture to coat. In large skillet, heat oil over medium heat. Add chicken; cook for about 6 minutes per side, turning once, until well browned and cooked through. Serves 4.
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