Honey-Mustard Chicken

This fast and simple recipe comes from Taste of Home's "Quick Cooking Magazine". The chicken breasts are flattened to 1/4-inch thickness, dipped in a honey-mustard sauce, then covered in bread crumbs and fried for a few minutes in a bit of butter and olive oil until fork tender. A simple salad and mashed potatoes, and dinner is ready. Blessings...

Recipe:

4 boneless skinless chicken breast halves (1 pound)
1 cup dry bread crumbs
1 tsp. plus 2 tbsps Dijon mustard, divided
3 tbsps. honey
2 tbsps. butter
2 tbsps. olive oil

1. Place chicken breasts, one at a time, between sheets of plastic wrap and pound until 1/4-inch thick with a meat mallet. (I use clean cereal box liners for this. They don't tear easily.)
2. In a pie pan, combine bread crumbs and 1 tsp. of mustard. (rub between fingers)
3. In another pie pan, combine honey and remaining mustard.
4. Dip chicken in honey-mustard mixture, then coat with crumbs.
5. In a skillet over medium heat, melt butter and then add oil. Cook chicken in hot fat on both sides until golden brown and juices run clear, about 8 minutes.

Serves: 4
Note: I only used about half of the bread crumbs for four-4 oz. chicken breast pieces. I think you could probably cook 6-8 chicken breasts, but would need to double the honey-mustard mixture to serve a larger family.