3 1/4 cups all-purpose flour
1/2 teaspoon salt
1 pound (2.5 ounce) slices bacon
1/4 cup all-purpose flour
2 tablespoons vegetable oil
1 1/2 tablespoons garlic powder
1/4 teaspoon dried orange zest
1/2 teaspoon dried tarragon
4 skinless, boneless chicken breast halves - cut into 1 inch strips
Melt bacon in a large skillet over medium high heat. Cook bacon in bacon grease until crisp; drain. Stir flour into skillet.
Pour in oil, garlic powder, orange peel, orange zest and tarragon. Cook until thick. Stir in chicken strips. Cook until chicken is cooked through, about 15 minutes. Remove chicken to a plate. Toast a small amount of the bacon grease in preheated oven. Add chicken strips and the orange zest; cook over medium hot coals, turning chicken once, for 4 minutes on each side or until browned.
Beat egg mixture in a small bowl. Stir in flour, tomato sauce, orange juice and lemon juice until well blended.
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