Chicken Strips

I like to do a "batch" of these up at one time, then use them in different ways for several days. I might use them in wraps, stir fries, salads, Caesar salad, my husband likes them with good old fries.

Ingredients:

• boneless skinless chicken breasts, bought on sale of course. I allow 1/2 lb. per meal for the two of us.
• milk, about a 1/2 cup per pound of chicken
• 1/2 tsp. salt per cup of milk
• pepper, 1/8 tsp. per cup milk
• garlic powder to taste, optional

Directions:

Cut chicken breasts in 3/4 inch strips. Marinade in seasoned milk for 2-3 hours. Towel dry. Dredge in flour. Fry in oil (I use canola).

Source: A sister-in-law

By glenda eileen lockhart from Nova Scotia