Pretzel Crusted Chicken Breast With Cheddar Cheesy Mustard Sauce - cooking recipe

Ingredients
    4 quart-sized ziploc bags
    4 small boneless skinless chicken breasts
    1 (5 ounce) bag salted pretzels, any shape
    1 tablespoon fresh thyme leave, chopped
    salt & freshly ground black pepper
    2 eggs
    vegetable oil, for frying
    2 tablespoons butter
    2 tablespoons flour
    2 cups milk
    3/4 lb sharp cheddar cheese, shredded
    2 tablespoons spicy brown mustard
    1/4 cup flat leaf parsley, a generous handful, chopped
    1/4 small yellow onion, finely chopped
    1 large sour dill pickle, finely chopped
    1 lemon, cut into wedges (garnish)
Preparation
    Preheat a large non-stick skillet with a 1/4-inch of vegetable oil over medium-high heat.
    Sprinkle a little water into four medium food storage baggies. Place 1 chicken breast in each bag and seal it up, pushing out excess air. Use the bottom of a heavy pot or pan and pound each breast until flat, just shy of busting out of the bag. Repeat with the other 3 chicken breasts.
    Place the pretzels in a food processor or blender and grind until fine. Transfer the ground pretzels to a shallow dish, add the thyme and some salt and pepper.
    Crack and beat 2 eggs in a second shallow dish with a splash of water.
    One at a time, coat each chicken breast in the egg and then the ground pretzels.
    Add the pretzel-coated chicken breast to the hot oil. Cook in a single layer, in 2 batches if necessary, about 3 or 4 minutes on each side, until the juices run clear and breading is evenly browned.
    While the chicken is frying, in a medium saucepot over medium heat, melt the butter and add the flour to it.
    Cook flour and butter for 1 minute and then whisk in the milk.
    When the milk comes to a bubble, stir in the cheese and mustard with a wooden spoon.
    Season with a little salt and pepper, and remove cheese sauce from the heat.
    Transfer the fried pretzel-crusted chicken breast to a serving plate, drizzle with the mustard cheddar sauce, then sprinkle with a little parsley, finely chopped onion and sour dill pickle.
    Serve lemon wedges alongside.

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