So last night for Ryan’s birthday I made his favorite dinner. He had told me several weeks ago that’s all he wanted for his birthday – SO, I surprised him with his favorite dinner. I normally am bad with posting recipes because I dont take photos, but this time I made an honest effort to take them because I knew If I posted a photo – my comment box would be flooded with you guys wanting the recipe. So, i eye everything thanks to being married to a chef so this is what i came up with measurement wise -here it is! Enjoy!
****Before you take this recipe you MUST PROMISE to add the pickle and onion. I know it sounds a bit…looney, gross?….but I promise you it’s not. We thought it was a crazy idea too but it makes the dish phenomenal it truly isnt the same without it. So please, at least try it!****
Pretzel Crusted Chicken with Spicy Mustard Sauce
4 quart-size plastic food storage bags
4 small, boneless, skinless chicken breasts
1 5-ounce bag of salted pretzels, any shape
Salt and freshly ground black pepper
Vegetable oil, for frying
2 tablespoons butter
2 tablespoons flour
2 cups milk
3/4 pound, about 2 1/2 cups, sharp yellow cheddar cheese, shredded
2 heaping tablespoons spicy brown mustard (sometimes I add more)
1/4 small yellow onion, finely chopped
1 large sour dill pickle, finely chopped
Preheat a large non-stick skillet with a 1/4-inch of vegetable oil over medium-high heat.
Sprinkle a little water into four medium food storage baggies. Place 1 chicken breast in each bag and seal it up, pushing out excess air. Use the bottom of a heavy pot or pan and pound each breast until flat, just shy of busting out of the bag. Repeat with the other 3 chicken breasts.
Place the pretzels in a food processor or blender and grind until fine. Transfer the ground pretzels to a shallow dish, add some thyme, parsley and some salt and pepper. Crack and beat 2 eggs in a second shallow dish with a splash of water. One at a time, coat each chicken breast in the egg and then the ground pretzels.
Add the pretzel-coated chicken breast to the hot oil. Cook in a single layer, in 2 batches if necessary, about 3 or 4 minutes on each side, until the juices run clear and breading is evenly browned.
While the chicken is frying, in a medium saucepot over medium heat, melt the butter and add the flour to it. Cook flour and butter for 1 minute and then whisk in the milk. (if accidentally forget the butter and flour, it turns out the same just thinner!) When the milk comes to a bubble, stir in the cheese and mustard (i add cheese and mustard to taste) a wooden spoon. Season with a little salt and pepper, and remove cheese sauce from the heat.
Transfer the fried pretzel-crusted chicken breast to a serving plate, drizzle with the mustard cheddar sauce, then sprinkle with a little parsley, finely chopped onion and sour dill pickle.
As for yummy asparagus – it’s pretty simple. Put the oven on about 400*, drizzle oil onto the asparagus along with your seasonings of choice! (I normally use mrs dash garlic and herb, garlic powder, fresh cracked pepper and chicken boulion)
And last but not least – the ‘rustic’ mashed potatoes. Skin 50-70% of the potato, boil. Add butter (1/2-1 stick), milk (I always eye it), minced garlic (to your taste), garlic powder, mrs dash garlic and herb, chicken bouillon, salt and cracked pepper. Mash to your desired consistency – we mashed until it was mostly mouth but still had potato chucks.
Enjoy and feel free to email with any questions!!