Mustard-Dill Chicken Strips

Mustard-Dill Chicken Strips

Estimated Time: 90 Minutes - 205 Calories

An easy to prepare chicken treat marinated in a thick mustard and dill sauce. -


  • 3 tablespoons granulated sugar
  • 2 tablespoons all-purpose flour
  • 1-1/2 teaspoons chopped fresh dill weed
  • 1/4 teaspoon salt
  • 1 cup fat free milk
  • 1/4 cup distilled white vinegar
  • 3 tablespoons Egg Beaters® Original
  • 3 tablespoons Gulden's® Spicy Brown Mustard
  • 1 pound boneless skinless chicken breast halves
  • PAM® Original No-Stick Cooking Spray
  • Fresh dill weed sprigs, optional


  1. Combine sugar, flour, dill weed and salt in small saucepan. Gradually add milk, stirring constantly with wire whisk until well blended. Add vinegar, Egg Beaters and mustard; mix well. Cook over medium heat 10 minutes, or until thickened and bubbly, stirring constantly. Cool slightly.
  2. Cut chicken breast halves into four strips, about 3/4-inch wide each. Arrange chicken in single layer in shallow baking dish. Pour 3/4 cup of the dill sauce over chicken; toss to coat. Cover; refrigerate at least 1 hour to marinate. Cover and refrigerate remaining dill sauce.
  3. Preheat oven broiler. Spray rack of broiler pan with cooking spray. Drain chicken; discard marinade. Place chicken on prepared broiler pan. Broil, 6 to 8 inches from heat, 10 minutes, or until chicken strips are no longer pink in centers, turning and brushing frequently with 1/4 cup of the reserved sauce.
  4. Place chicken on serving plate; top with the remaining dill sauce. Garnish with dill weed sprigs, if desired.

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