Review of last recipe - Carrot Pie (photo above) - This didn't taste bad, but the texture was strange.  I mashed the carrots, then beat them with the rest of the ingredients with a hand mixer.  The carrots stayed slightly chunky which looks odd.

TODAY'S RECIPE - CRISPY SKILLET CHICKEN
From Family Circle Magazine, February 14, 1984 ...

Serves 6

3 whole boneless chicken breasts, skinned and halved
3 tbsp flour
1 tsp salt
1/4 tsp ground pepper
2 eggs
1 tbsp milk
2/3 fine dry bread crumbs
1/3 cup finely chopped walnuts

Mix flour, salt and pepper in small bowl.  Sprinkle over chicken on all sides.

Beat together eggs and milk in shallow bowl.  Mix bread crumbs and walnuts on wax paper.  Drip each chicken breast in egg mixture to coat, letting excess drip back into bowl. Turn in crumb mixture to coat evenly and pat lightly to help crumbs stick.  Place breaded breasts in single layer on small cookie sheet. Freeze briefly to set coating; about 5 minutes.

Heat oil and butter in large heavy skillet over medium-high heat until bubbly.  Add chicken breasts in single layer and brown 2 minutes on each side.  Lower heat, continue cooking 4-5 minutes longer on each side or until chicken is firm to the touch.  Remove from skillet and serve.