Pretzel Chicken with Mustard Cheddar Sauce

This was awesome. So good!!! Pretty quick and easy too. The chicken was juicy and crispy and the sauce perfect on top - cheesy and just a nice little kick from the mustard. The dish goes perfect with an ice cold beer! I served it with some roasted new potatoes and asparagus tossed with olive oil, garlic and italian seasoning. Marley ate just the cheese sauce. With her finger so I guess you could call this kid friendly!


Pretzel Chicken with Mustard Cheddar Sauce

2 boneless skinless chicken breast
6oz salted pretzels
2 eggs
vegetable oil
1T butter
1T flour
1C milk
1T spicy mustard (I used a deli style horseradish mustard)
2C shredded cheddar cheese
parsley for garnish

Butterfly the chicken breast, making a total of 4 chicken pieces (or just buy thin cutlets). Pound out the chicken pieces until they are thin. Put the pretzels into a food processor and process until you have fine crumbs. Put the crumbs in a shallow dish. In another shallow dish beat the eggs. In a large skillet heat the oil. Dip the chicken in the egg, then the pretzel crumbs and repeat. Place the chicken in the hot oil and cook until chicken is cooked through - about 5 minutes on each side.
In a saucepan, melt the butter. Whisk in the flour and cook for one minute. Whisk in the milk and mustard. Cook over medium heat until thickened. Stir in the cheddar cheese. Serve the chicken with the cheese sauce on top. Sprinkle with parsley.

1