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Pretzel-Crusted Chicken Breasts with Cheddar Mustard Sauce Recipe

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This recipe for Pretzel-Crusted Chicken Breasts with Cheddar Mustard Sauce, by , is from The Humphrey Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Stephen Veater

Category:
Category:

Ingredients:  
Ingredients:  
4 Quart size food storage bags
4 small boneless skinless chicken breast
1 5 oz bag of salted pretzels
1 T fresh thyme chopped
salt and pepper
2 eggs
vegetable oil, for frying
2 T butter (it you are only making 2 chicken breast, I recommend cutting sauce in half
2 T flour
2 cups milk
3/4 lb or 2-1/2 c. sharp yellow cheddar cheese, shredded
2 heaping T spicy brown mustard (Dijon)
1/4 c. flat leaf parsley, chopped
1/4 small yellow ion, finely chopped
1 large sour dill pickle, finely chopped
1 lemon, cut into wedges

Directions:
Directions:
Flatten chicken breasts (sprinkle a little water in bag and put in one breast. Seal and try to remove air from bag. Pound breast until flat).Place pretzels in food processor or blender and grind until fine.(it was hard to get mine really fine, but a few little chucks doesn'tt seem to matter). Transfer the ground pretzels to a shallow dish, add thyme and some salt and pepper. Crack and beat 2 eggs in second shallow dish with a splash of water. One at a time coast each chicked breast to the the hot oil. Cook in a single layer in 2 batches, if necessary, about 3-4 minutes on each side until juices run cleae and breading is evenly browned. (mine were more like 2 minutes per side). While chicken is frying, in a medium saucepot over medium heat, melt the butter and add flour to it. Cook flour and butter for 1 min and then whisk in milk. When the milk comes to a bubble, stir in the cheese and mustard with a wooden spoon. Season with a little salt and pepper, remove cheese sauce from heat. Transfer chicken to serving plate, drizzle with mustard cheddar sauce, then sprinkle with parsely finely chopped onlion and pickle. Serve lemon wedges along side.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
I recommend starting the sauce before you start frying the chicken, since it longer to make sauce than chicken.

 

 

 

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