Pretzel Chicken with Sauce (Print Version)
# Ingredients:
→ For the 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 to taste
07 -
Pepper to taste
08 -
2 tablespoons vegetable oil
→ For the Mustard-Cheddar Sauce
09 -
2 tablespoons butter
10 -
2 tablespoons all-purpose flour
11 -
1 cup milk
12 -
1 cup shredded cheddar cheese
13 -
2 tablespoons Dijon mustard
14 -
Salt to taste
15 -
Pepper to taste
# Instructions:
01 -
Preheat your oven to 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 the chicken breasts with salt and pepper. Dredge each chicken breast in flour, shaking off excess. Dip in the egg mixture, then press into the crushed pretzels, ensuring an even coating.
03 -
Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken breasts and cook until golden brown on both sides, about 3-4 minutes per side. Transfer the chicken to the prepared baking sheet and bake in the preheated oven for 15-20 minutes, or until the chicken is cooked through and the internal temperature reaches 74°C.
04 -
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, or until the mixture is lightly browned and bubbly. Gradually whisk in the milk, stirring constantly until the mixture thickens and comes to a simmer. Reduce the heat to low and stir in the shredded cheddar cheese until melted and smooth. Add the Dijon mustard and season with salt and pepper to taste.
05 -
Remove the chicken from the oven and let it rest for a few minutes. Serve the chicken breasts drizzled with the mustard-cheddar sauce.
# Notes:
01 -
For a mustard-free option, simply omit the Dijon mustard from the sauce.