Pretzel Chicken with Mustard Sauce (Print Version)
# Ingredients:
→ 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 and pepper to taste
07 -
2 tablespoons vegetable oil
→ Mustard-Cheddar Sauce
08 -
2 tablespoons butter
09 -
2 tablespoons all-purpose flour
10 -
1 cup milk
11 -
1 cup shredded cheddar cheese
12 -
2 tablespoons Dijon mustard
13 -
Salt and 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 breast in flour, shake off excess, dip in the egg mixture, and then press into the crushed pretzels for an even coating.
03 -
Heat vegetable oil in a large skillet over medium-high heat. Cook the chicken breasts until golden brown on both sides, about 3-4 minutes per side. Transfer to the prepared baking sheet and bake in the preheated oven for 15-20 minutes until the internal temperature reaches 74°C.
04 -
Melt butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes until lightly browned and bubbly. Gradually whisk in milk, stirring constantly until thickened and simmering. Reduce heat and stir in cheddar cheese until melted and smooth. Add Dijon mustard, season with salt and pepper to taste.
05 -
Let the chicken rest for a few minutes after removing from the oven. Serve the chicken breasts drizzled with mustard-cheddar sauce.
# Notes:
01 -
To ensure even cooking, use a meat thermometer to verify chicken reaches 74°C internally.
02 -
If you dislike mustard, you can omit it; the sauce will still be creamy and flavorful.