To start prepare the marinade. Mix a crushed clove of garlic (it needs to be large, otherwise add 2), mustard (I have a mixture of regular + grains) and vinegar (I had wine; you can add normal, but then a little dilute with water). Season with salt and pepper, add the chopped parsley. Mix well. If marinade is too thick, dilute slightly with water.

Chicken Breasts slightly beat.

Dip them in the marinade. He has to go not the whole, little will remain of the batter. Put Breasts in the fridge for at least 30 minutes and preferably an hour.

Using this time to prepare the batter. In the remaining marinade, add the flour and water.

You should get the dough as for pancakes. You can add a little salt.

In a pan melt the butter. Dip Breasts in batter and fry in hot pan until Golden brown - about 2 minutes on each side.