Pretzel Chicken With Beurre Blanc Sauce - cooking recipe

Ingredients

1 cup pretzel crumb (about 2 cups before grinding)
1/4 cup bacon bits
1 cup fresh-grated parmesan cheese
1/4 cup chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup mccormick golden dipt fish'n chip batter frying mix (Usually found in the baking products aisle)
3/4 cup red beer, plus more as needed
3 tablespoons unsalted butter
3 tablespoons vegetable oil
6 (5 ounce) boneless skinless chicken breast halves
Beurre Blanc Sauce
2 tablespoons butter
2 large shallots, finely chopped
1/2 cup dry white wine
2 teaspoons chicken base (Better than Chicken Bouillon)
1 2/3 cups heavy cream
3 teaspoons cornstarch
3 teaspoons water
1 teaspoon grainy mustard (optional)

Preparation

Stir pretzel crumbs, bacon bits, cheese, parsley, salt & pepper together well in a bowl large enough to let you dip chicken breasts into it. Set aside.
In another bowl large enough to dip chicken breasts, whisk together batter mix & beer.
If mixture seems too thick--it should be the consistency of very lightly whipped cream--add a little more beer a tablespoon at a time.
Preheat oven to 375 degrees.
Heat butter& oil in lge skillet over medium-high heat.
Dip each piece of chicken in batter mixture, letting excess drip off, then cover well with pretzel crumb mixture.
Place in skillet & saute 2 minutes per side or until golden brown& not quite cooked through.
Transfer to a baking sheet & finish cooking in oven 5 to 7 minutes more.
TO MAKE BEURRE BLANC SAUCE: In heavy saucepan, melt butter over med heat.
Add shallots & saute 2 minute.
Add wine & chicken base. Stir to dissolve base.
Bring to a simmer & cook 5 to 8 minutes, or until most liquid has evaporated.
Stire in heavy cream & return to a simmer.
Mix cornstarch & water together.
Slowly stir into cream mixture & continue cooking& stirring until mixture thickens & coats back of a wooden spoon dipped into it.
Simmer another 1 or 2 minutes.
If using mustard, stir in during last minute of simmering.