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This comes from , and deserves a mention :B

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Ingredients:

2 -3 boneless chicken breasts (or tenders which would speed up the prep)
1 tsp mesquite flakes (or mesquite rub)
1-2 tsp sugar
1-2 tsp dijon mustard
splash of tabasco sauce
1-2 tablespoons olive oil, or enough to coat your saute pan
splash of milk (From Chris: While That's brothers drank all of the wine available, I would recommend using wine or at least sherry cooking wine here, as there would be a slight risk of the milk curdling if the heat was up too high!)

1 bag of pre-cut fries, following instructions accordingly

To make:

I started by cutting the chicken into thin strips, and putting them in a plastic bag with mesquite flakes and sugar. I mixed it up for a while, then after a thorough coat, I squirted in mustard and Tabasco sauce. After mixing it all in until it was coated evenly, I started heating up the pan on high, but then turned it down once it got hot enough, and poured some olive oil on it. I put the chicken on the pan, two or three at a time depending on size. Same time, put he fries in the oven to cook around 400 degrees. 5-8 minutes a side for the chicken depending on the thickness. After the chicken is all cooked, the pan should be quite black and crusty. I poured only enough milk to spread around the pan and gather it all up. I stirred it slowly until the hard parts eventually unstuck from the pan. After a few minute of low heat and stirring, the pan started to look clean and the milk turned a tan brown color. I let it thicken a little before pouring it over the chicken with fries.

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Allergy warning – please read all recipes carefully and be aware of any allergies or sensitivities that may affect your health and well-being