This recipe actually came from Rachel Ray. My mom made it a few years ago, and I loved it so much I've been meaning to try to make it myself for a long time! I found the recipe online and went to town.
Here is the recipe (found here). It is for the chicken and a cheesy/mustard sauce to go with it. I was definitely more of a fan of the chicken than the sauce, just for the record. I thought a simple honey mustard sauce would have been better, but the chicken itself was good enough that it made up for it.
Prep Time: 10 minutes
Cook time: 10 minutes
Serves: 4
Ingredients
- 4 quart-size plastic food storage bags
- 4 small, boneless, skinless chicken breasts
- 1 5-ounce bag of salted pretzels, any shape
- 1 tablespoon fresh thyme leaves, chopped
- Salt and freshly ground black pepper
- 2 eggs
- Vegetable oil, for frying
- 2 tablespoons butter
- 2 tablespoons flour
- 2 cups milk
- 3/4 pound, about 2 1/2 cups, sharp yellow cheddar cheese, shredded
- 2 heaping tablespoons spicy brown mustard
- 1/4 cup flat leaf parsley leaves, a generous handful, chopped
- 1/4 small yellow onion, finely chopped
- 1 large sour dill pickle, finely chopped
- 1 lemon, cut into wedges
Directions:
1. Preheat a large non-stick skillet with a 1/4-inch of vegetable oil over medium-high heat.
2. Sprinkle a little water into four medium food storage baggies. Place 1 chicken breast in each bag and seal it up, pushing out excess air. Use the bottom of a heavy pot or pan and pound each breast until flat, just shy of busting out of the bag. Repeat with the other 3 chicken breasts.
3. Place the pretzels in a food processor or blender and grind until fine. Transfer the ground pretzels to a shallow dish, add the thyme and some salt and pepper. Crack and beat 2 eggs in a second shallow dish with a splash of water. One at a time, coat each chicken breast in the egg and then the ground pretzels. 
5. While the chicken is frying, in a medium saucepot over medium heat, melt the butter and add the flour to it. Cook flour and butter for 1 minute and then whisk in the 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, and remove cheese sauce from the heat.
6. Transfer the fried pretzel-crusted chicken breast to a serving plate, drizzle with the mustard cheddar sauce, then sprinkle with a little parsley, finely chopped onion and sour dill pickle. Serve lemon wedges alongside.
The verdict? It was delicious. I think Luke liked it too! I will definitely be making this again. It was very easy, and contained normal, staple ingredients that I have in my fridge and cupboards all the time.
Try this soon! You won't regret it!
That sounds delicious, Jessica! Thanks for passing on the recipe!
ReplyDeleteLooks super yummy!
ReplyDeleteLooks amazing! :-)
ReplyDelete