Wednesday, November 5, 2008

Pretzel-Crusted Chicken w/Cheddar Mustard Sauce

by Brenda

4 boneless, skinless chicken breasts
1 5 ounce bag pretzels
1 tablespoon thyme
salt and pepper
2 eggs
2 tablespoons butter
2 tablespoons flour
2 cups milk
3/4 pound (about 2 1/2 cups) cheese
2 tablespoons spicy brown mustard

Preheat large skillet with 1/4 inch vegetable oil over medium-high heat. Pound chicken breasts until thin. Crush pretzels in food processor until fine. Transfer to a shallow dish, add thyme and some salt & pepper. Crack and beat 2 eggs in a second shallow dish with a little water. Coat each chicken breast in egg and then pretzels. Add coated chicken to hot oil. Cook for 3-4 minutes on each side, or until done. I usually have to cook the chicken in two batches.

While the chicken is frying, melt butter in a medium saucepan then add the flour. Cook for 1 minute then whisk in milk. When it comes to a boil, stir in cheese and mustard. Season with a little salt & pepper to your taste. Remove from heat.

Serve chicken with cheese sauce.

Note: When I usually cook this, I cook up some noodles and then add some frozen vegetables about halfway through. Then I pour some of the cheese sauce over the noodles and vegetables for a yummy side dish. The cheese sauce makes plenty to have it both over the chicken and with the noodles.

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