- 3 whole chicken breasts, skinned, boned, and cut into small pieces about 1 inch square flour
- salt and pepper
- 1 stick butter or 4 ounces 2 tablespoons oil
- 1 cup mayonnaise
- 1 tablespoon curry powder
- 1 tablespoon fresh lemon juice
Dredge chicken in flour that has been seasoned with salt and pepper. Melt butter and add oil. Saute chicken a few pieces at a time until golden on all sides.
Transfer chicken pieces to heated platter as they are cooked. Blend together ingredients of dip and serve with chicken. Toothpicks can be used.
Serves 6 to 8 as an appetizer.