Description
Crispy pretzel-crusted chicken breasts paired with a rich and tangy mustard-cheddar sauce, creating a deliciously easy and impressive meal perfect for weeknight dinners or entertaining guests.
Ingredients
Scale
Chicken and Coating
- 4 boneless, skinless chicken breasts
- 2 cups crushed pretzels
- ½ cup all-purpose flour
- 2 large eggs, beaten
- ½ tsp garlic powder
- ½ tsp paprika
- Salt and black pepper, to taste
- 3 tbsp vegetable oil (for frying)
Mustard-Cheddar Sauce
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 cup milk
- 1 cup sharp cheddar cheese, shredded
- 2 tbsp Dijon mustard
- 1 tsp honey
- Salt and pepper, to taste
Instructions
- Prepare the Coatings: Place the crushed pretzels in a shallow dish. In two other separate shallow dishes, put the flour in one and the beaten eggs in the other. This setup will allow for easy dredging of the chicken.
- Season and Coat Chicken: Season the chicken breasts evenly with garlic powder, paprika, salt, and black pepper. Dredge each chicken breast first in the flour, then dip into the beaten eggs, and finally coat thoroughly with the crushed pretzels for a crunchy exterior.
- Cook the Chicken: Heat the vegetable oil in a skillet over medium heat. Once hot, add the coated chicken breasts and cook for 4 to 5 minutes on each side until the chicken is golden brown and fully cooked through, reaching an internal temperature of 165°F (74°C).
- Make the Sauce Base: In a saucepan over medium heat, melt the butter. Stir in the flour and cook for about 1 minute to form a roux. This thickens the sauce and removes the raw flour taste.
- Add Milk and Thicken: Gradually whisk in the milk, continuing to stir until the mixture becomes smooth and begins to thicken, creating a creamy base for the sauce.
- Finish the Sauce: Remove the saucepan from heat and stir in the shredded sharp cheddar cheese, Dijon mustard, honey, salt, and pepper. Mix until the cheese is melted and the sauce is smooth and creamy.
- Serve: Plate the crispy pretzel chicken breasts and generously drizzle with the warm mustard-cheddar sauce. Serve immediately for the best flavor and texture.
Notes
- Crush the pretzels finely but not into powder to maintain a crunchy texture on the chicken.
- Use a meat thermometer to ensure chicken is cooked through without drying out.
- To make the sauce smoother, grate the cheddar cheese finely before adding.
- Vegetable oil is recommended for frying due to its high smoke point.
- Leftover sauce can be refrigerated and gently reheated; add a splash of milk if it thickens too much.
