Pretzel Crusted Chicken Breast With Cheddar Cheesy Mustard Sauce Food

PRETZEL-CRUSTED CHICKEN BREASTS WITH CHEDDAR MUSTARD SAUCE

Steps:

• 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

PRETZEL CRUSTED CHICKEN BREAST WITH CHEDDAR CHEESY MUSTARD SAUCE

Steps:

• 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.

PRETZEL-CRUSTED CHICKEN STRIPS

Steps:

• Mix the brown mustard, mayonnaise and honey in a small bowl. Add 1 cup of the mixture to a shallow bowl. Reserve the rest for serving. Place the flour in another shallow bowl, then spread the pretzel crumbs on a plate.
• Season the chicken tenders with the salt. Coat each chicken tender in flour, then dunk in the honey-mustard mixture and coat in the pretzels; set aside on a large plate.
• Heat 2 tablespoons of the butter and 2 tablespoons of the olive oil in a large nonstick skillet over medium-low heat until melted and hot. Add half of the chicken and cook until golden brown and cooked through, 2 to 3 minutes per side. Remove to a rack placed over a sheet pan. Repeat with the remaining butter, oil and chicken.
• Serve alongside the reserved honey mustard.

CHEESY MUSTARD SAUCE

Steps:

• Melt the butter in a medium-size saucepot. Add flour, cook 1-2 minutes over moderate heat, then whisk in the chicken stock and mustard.
• When the stock comes to a bubble and starts to thicken, stir in the cheese with a wooden spoon.
• Remove from the heat and serve.