Pretzel Crusted Chicken with Cheddar Mustard Sauce (Rachel Ray)

By KDCooks

Ingredients

• 4 thinly sliced, boneless, skinless chicken breasts
• 1 5-ounce bag of salted pretzels, any shape
• 1 tbsp fresh thyme leaves, chopped
• Salt and freshly ground black pepper
• 2 eggs
• Vegetable oil, for frying
• 2 tbsp butter
• 2 tbsp flour
• 2 C milk
• 21/2 cups, sharp cheddar cheese, shredded
• 2 tablespoons spicy brown mustard
• 1/4 small yellow onion, finely chopped
• Pickle Relish

Preparation

Step 1

Place the pretzels in a food processor 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 chicken to a serving plate, drizzle with the mustard cheddar sauce, then sprinkle finely chopped onion and relish.