1/2 cup vegetable oil
1 tablespoon chicken bouillon
1 1/2 cups all-purpose flour
1 tablespoon dry mustard
2 tablespoons white wine vinegar
Heat oil in a large heavy skillet over very high heat. Meanwhile, mix flour into a shallow dish. Mix together flour, mustard, vinegar, wine and flour. Spread over the bottom of a 10 inch double crust pie dish.
Bake chicken slices in hot oil 5 minutes, or until nicely browned. Remove from pan and sprinkle with flour mixture. Cook chicken slices 5 minutes longer, turning once, until juices run clear. Remove from oven and let cool completely on wire rack.
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