Friday, October 1, 2010

Pretzel Chicken with Mustard Cheese Sauce

I came across this recipe while reading blogs, and forgive me but for the life of me I can’t remember who’s it is. I hate when I print things out and it doesn’t have a name on it. It sounded very tasty so I decided to give it a try. I served it up with Broccoli and Rice on the side. I have to admit this chicken is some of the best chicken ever. It was so moist and tender with a lovely crunchy coating. The cheese sauce enhanced the pretzel coating only slightly though and was way too blah in flavor to do anything for the broccoli or rice. In my opinion the cheese sauce was too mild. It had a hint of cheese and a hint of mustard but neither flavor stood out and it was a little too “gooey”. It stuck together in like a cheese SHEET. Now granted I didn’t use sharp cheddar or spicy brown mustard so those two items may make the flavor stronger but I’m thinking it needs a bit more of a softer cheese to act as a complimentary background for the flavors. I’ll work on that because I am definitely making this again. I do not consider it a fail, as it was good with the chicken, just needs a little punching up.

Pretzel Chicken with Mustard Cheese Sauce

Ingredients:
3 large boneless skinless chicken breasts
2 cups pretzel sticks
Salt and pepper
2 eggs
¼ inch oil in pan for frying
2 tbs butter
2 tbs flour
2 cups milk
1 cup mild cheddar cheese (shredded)
2 tbs mustard

Directions:
Heat the oil over medium to medium high heat. Pound the chickens flat between two sheets of Saran wrap (keeps area clean and no splatters). Grind the pretzels in a mini chopper or food processor until mostly powdered (I left a few small pieces for extra crunch). Place the pretzels on a plate or coating dish with salt and pepper. Whisk eggs in a shallow bowl or large plate.

Dip each piece of chicken in the egg and then in the pretzel mixture to coat. Cook on each side in hot oil about 5 minutes or until chicken is no longer pink and is crispy deep golden brown on the outside. Drain on a paper towel.

When chicken is halfway through cooking, melt butter in a sauce pan. Add flour and whisk. Cook for approx one minute. Whisk in milk and brink to a low boil. Take off the heat and add: salt, pepper, mustard and cheese. Stir until cheese is melted.

Serve hot over poured over chicken.

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