Pretzel Chicken Mustard Sauce (Print Version)
# Ingredients:
→ Chicken
01 -
4 boneless, skinless chicken breasts
02 -
2 cups crushed pretzels
03 -
1/2 cup all-purpose flour
04 -
2 large eggs
05 -
1/4 cup milk
06 -
Salt and pepper to taste
07 -
2 tablespoons vegetable oil
→ Mustard-Cheddar Sauce
08 -
2 tablespoons butter
09 -
2 tablespoons all-purpose flour
10 -
1 cup milk
11 -
1 cup shredded cheddar cheese
12 -
2 tablespoons Dijon mustard
13 -
Salt and pepper to taste
# Instructions:
01 -
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Place the crushed pretzels in one shallow bowl, flour in another, and beat the eggs with milk in a third bowl.
02 -
Season chicken breasts with salt and pepper. Dredge each in flour, shaking off excess. Dip in the egg mixture, then press into the crushed pretzels for an even coating.
03 -
Heat the vegetable oil in a large skillet over medium-high heat. Cook the chicken breasts until golden brown on both sides, about 3-4 minutes per side. Transfer to the prepared baking sheet and bake for 15-20 minutes, or until the internal temperature reaches 165°F (74°C).
04 -
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until lightly browned and bubbly. Gradually whisk in the milk, stirring constantly until thickened and simmering. Reduce heat to low and stir in shredded cheddar cheese until melted and smooth. Add Dijon mustard and season with salt and pepper.
05 -
Let the chicken rest for a few minutes after removing from the oven. Serve the chicken breasts drizzled with the mustard-cheddar sauce.