I stole this recipe for Pretzel Chicken with Mustard Cheddar Sauce from goodforrecipes.com. This delicious breaded chicken recipe is served with a homemade cheese sauce. Chicken is dredged in flour, dipped in beaten eggs and then coated with crushed pretzels. The chicken is briefly cooked in a skillet, then finish baking in the oven. Next a cheese sauce is started with a roux, before adding milk and shredded cheese. Once the cheese is melted, the sauce is served on top of the baked chicken. This chicken is delicious warm or served cold as leftovers at any time of the day.

The ingredients for this recipe are: 4 chicken breasts, 2 cup crushed pretzels, ½ cup + 2 tbsp AP flour, 2 large eggs, 1 + ¼ cup milk, salt and pepper to taste, 2 tbsp vegetable oil, 2 tbsp butter, 1 cup shredded cheddar cheese and 2 tbsp Dijon mustard

Season the chicken with salt and pepper. Dredge the chicken in the flour, shaking off excess.

Whisk the eggs and milk together in a bowl. Then dip the chicken in the egg mixture.

Next press the chicken into the crushed pretzels, ensuring an even coating.

Heat the vegetable oil in a large skillet over medium-high heat. Then add the chicken to the skillet.

Cook until golden brown on both sides about 3 to 4 minutes per side. Transfer the chicken to the baking sheet and work in batches with the remaining chicken. Bake at 400 F for 15 to 20 minutes, or until the chicken is cooked through and the internal temperature reaches 165 F.

In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 to 2 minutes, or until the mixture is lightly browned and bubbly.

Gradually whisk in the milk, stirring constantly until the mixture thickens and comes to a simmer. Reduce the heat to low and stir in the shredded cheese until melted and smooth. Add the Dijon mustard and season with salt and pepper.

Remove the chicken from the oven and let it rest for a few minutes.

Drizzle the sauce over the chicken.

If you liked this recipe for Pretzel Chicken with Mustard Cheddar Sauce then you can also try Herb Chicken with Honey Butter, Pretzel Chicken Dippers, The Very Best Baked Chicken or Ranch Fried Chicken.

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Pretzel Chicken with Mustard Cheddar Sauce

This delicious breaded chicken recipe is served with a homemade cheese sauce. Chicken is dredged in flour, dipped in beaten eggs and then coated with crushed pretzels. The chicken is briefly cooked in a skillet, then finish baking in the oven. Next a cheese sauce is started with a roux, before adding milk and shredded cheese. Once the cheese is melted, the sauce is served on top of the baked chicken.

Course Entree

Prep Time 20 minutes

Cook Time 20 minutes

Servings 4 people

Ingredients

Chicken

• 4 boneless, skinless chicken breasts
• 2 cup crushed pretzels
• ½ cup flour
• 2 large eggs
• ¼ cup milk
• Salt and pepper to taste
• 2 tbsp vegetable oil

Mustard cheddar sauce

• 2 tbsp butter
• 2 tbsp flour
• 1 cup milk
• 1 cup shredded cheddar cheese
• 2 tbsp Dijon mustard
• Salt and pepper to taste

Instructions

Chicken

1. Preheat oven to 400 F and line a baking sheet with parchment paper.
2. Place the crushed pretzels in a shallow bowl, flour in another bowl and beat the eggs and milk together into a third bowl.
3. Season the chicken with salt and pepper.
4. Dredge the chicken in the flour, shaking off excess. Dip in the egg mixture, then press into the crushed pretzels, ensuring an even coating.
5. Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown on both sides about 3 to 4 minutes per side.
6. Transfer the chicken to the baking sheet and bake for 15 to 20 minutes, or until the chicken is cooked through and the internal temperature reaches 165 F.

Sauce

1. In a medium saucepan, melt the butter over medium heat.
2. Whisk in the flour and cook for 1 to 2 minutes, or until the mixture is lightly browned and bubbly.
3. Gradually whisk in the milk, stirring constantly until the mixture thickens and comes to a simmer.
4. Reduce the heat to low and stir in the shredded cheese until melted and smooth. Add the Dijon mustard and season with salt and pepper.
5. Remove the chicken from the oven and let it rest for a few minutes. Drizzle the sauce over the chicken.