Pretzel Chicken Mustard Sauce (Print Version)
# Ingredients:
01 -
4 boneless, skinless chicken breasts
02 -
2 cups crushed salted pretzels
03 -
1/2 cup all-purpose flour
04 -
2 large eggs
05 -
1/4 cup milk
06 -
Salt, to taste
07 -
Pepper, to taste
08 -
2 tablespoons vegetable oil
→ For the Mustard-Cheddar Sauce
09 -
2 tablespoons butter
10 -
2 tablespoons all-purpose flour
11 -
1 cup milk
12 -
1 cup shredded cheddar cheese
13 -
2 tablespoons Dijon mustard
14 -
Salt, to taste
15 -
Pepper, to taste
# Instructions:
01 -
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper. In three separate shallow dishes, place crushed pretzels, flour, and a mixture of beaten eggs and milk.
02 -
Season chicken breasts with salt and pepper. Dredge each breast in flour, dip in the egg mixture, then coat with crushed pretzels.
03 -
Heat vegetable oil in a skillet over medium-high heat. Cook chicken until golden brown on both sides, about 3-4 minutes per side. Transfer to the prepared baking sheet and bake for 15-20 minutes, or until the internal temperature reaches 165°F (74°C).
04 -
In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes. Gradually add milk, whisking constantly until the sauce thickens. Stir in cheddar cheese and Dijon mustard until smooth. Season with salt and pepper to taste.
05 -
Drizzle the mustard-cheddar sauce over the baked chicken breasts. Serve immediately and enjoy!
# Notes:
01 -
Store leftovers in an airtight container in the refrigerator for up to 3 days.
02 -
Add a pinch of cayenne pepper to the sauce for extra heat!