"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Louisiana Chicken Strips Recipe

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This recipe for Louisiana Chicken Strips, by , is from The Lindsley Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lynn Henley
Added: Saturday, September 9, 2006


1 egg
1/3 cup brown sugar
1/3 cup cider vinegar
1/3 cup dry mustard
1/4 tsp. salt

1/2 tsp. oregano
2 tsp. ground cumin
1 tsp. chili powder
1 tsp. thyme
1/2 tsp. cayenne pepper
1 tbsp. corn starch
2 boneless chicken breasts, cut into strips
2 tsp. olive oil
Flour tortillas
Lettuce, shredded, to serve

Beat egg. Add sugar and beat; then add vinegar and dry mustard, beating until throughly combined. Cook in small saucepan, 5-10 minutes, stirring often or until sauce thickens. Season with salt. Set aside.

In a pie plate, combine oregano, cumin, chili powder, thyme, cayenne and corn starch. Tosse chicken strips in mixture until evenly coated.

In a nonstick skillet, heat olive oil Add chicken strips and brown over high heat, stirring often, until chicken is thoroughly cooked, about 4-5 minutes.

To serve, fill tortilla with lettuce and chicken, and dip into sauce.

Number Of Servings:
Number Of Servings:




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