Tuesday, November 27, 2012

Pretzel Crusted Chicken

I saw this recipe in a magazine and it looked good and easy---most of the ingredients are staple items in your pantry and refrigerator.  We ate this last night and it was well received!

2 Large Eggs
1 Tablespoon Dijon Mustard
1 1/2 Cups Crushed Pretzels
1 Tablespoon Minced Thyme
1 1/2 Pounds Chicken Cutlets (I cut boneless, skinless breasts in half and pounded them thin)
1/4 Cup Olive Oil, Divided
2 Tablespoons Butter
2 Tablespoons All Purpose Flour
2 Cups Milk
1 1/2 Cup Shredded Cheddar Cheese

*In a shallow dish, whisk together egg and mustard until smooth.  In a separate shallow dish, combine pretzels and thyme.

*Dip chicken in egg mixture, letting excess drip off.  Dredge in pretzel mixture to coat.

*In a large nonstick skillet, heat 2 tablespoons olive oil over medium heat.  Add half of chicken, and cook for 5-6 minutes per side or until cooked through.  Remove chicken from skillet and keep warm.  Repeat procedure with remaining 2 tablespoons oil and chicken.  Wipe skillet clean.

*Melt butter over medium heat.  Add flour and cook, whisking constantly for 2 minutes.  Slowly add milk, whisking until smooth.  Cook, whisking constantly, for 6-8 minutes or until thickened and bubbly.  Add cheese melts and mixture is smooth.  Spoon sauce over chicken.

(I used skim milk and 2% cheese, but I'm sure if you used a fattier milk and cheese, it would be creamier---and tastier!)  We ate this with rice and mixed veggies.

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