"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
2 tsp. ground cayenne pepper 2 tsp. freashly ground black pepper 1 tsp. freashly ground white pepper 2 teaspoons dried thyme, finely ground 1 tablespoon garlic power 1 teaspoon salt 5 boneless chicken breast halves 2 tablespoons butter 2 tablespons vegetable oil
Mix peppers, thyme, garlic powder and salt in large ziplock bag. Cut chicken into bite sized pieces. Add chicken to spice mix in bag and shake until coated. Let sit for 20 minutes. Add butter and oil to frying pan over medium-high heat. Saute chicken until cooked through (about 5 minutes). Serve. hot with Apricot mustard.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.