INGREDIENTS
2 larges
chicken breasts
1 Tablespoon
dijon mustard
1/4 cup
dill pickle juice
1
egg
1 cups
gluten-free flour
2 Tablespoons
honey
3/4 cup
milk
1/2 cup
peanut oil
1 tsp
pepper
1/2 cup
plain greek yogurt
2 Tablespoons
powdered sugar
2 tsp
salt
1 Tablespoons
yellow mustard