Pretzel Crusted Chicken Breast with Cheddar Mustard Sauce

By lorik

Ingredients

• 4 small, boneless, skinless chicken breasts
• 1 5 ounce bag of salted pretzels
• 1 tablespoon thyme
• Salt and pepper
• 2 eggs
• Vegetable oil, for frying
• 2 tablespoons butter
• 2 tablespoons flour
• 2 cups milk
• ¾ pound (2 ½ cups) sharp yellow cheddar cheese, shredded
• 2 heaping tablespoons spicy brown mustard

Details

Servings 4

Preparation

Step 1

Preheat a large non stick skillet with ¼ inch of vegetable oil over medium heat.

Pound chicken breasts until flattened. Place pretzels in a zip loc bag and crush to fine crumbs. Transfer crushed pretzels to a shallow dish, add the thyme, salt & 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 crushed pretzels.

Add the coated chicken to the preheated skillet and cook in a single layer approximately 3 or 4 minutes on each side until juices run clear and breading is evenly browned.

While chicken in frying, in a medium saucepot over medium heat, melt the butter and add the flour. Cook flour and butter for 1 minute then whisk in the milk. When the milk comes to a bubble, stir in the cheese and mustard with a wooden spoon. Season with salt and pepper, and remove cheese sauce from the heat.