Pretzel Crusted Chicken with Cheesy Beer Sauce


Pretzel Crusted Chicken

3 cups pretzels

1/4 cup flour

4 boneless skinless chicken breasts, pounded to 1/4-inch thickness

Freshly ground pepper, to taste

1/4 cup Dijon-style mustard

1/4 cup vegetable oil

Cheesy Beer Sauce

2 tablespoons unsalted butter

2 tablespoons all-purpose flour

½ cup Schell’s Oktoberfest

1/2 cup whole milk

1/2 teaspoon ground mustard

1/2 teaspoon dried thyme

3/4 cup shredded sharp cheddar cheese



Pretzel Crusted Chicken

In the bowl of a food processor, pulse the pretzels until finely ground with a few larger pieces still remaining. In a shallow dish combine the pretzels and flour.

Sprinkle chicken with pepper to taste and coat evenly with the mustard. Dredge the chicken with the pretzel mixture, pressing to adhere.

Meanwhile, heat the oil in a large skillet over medium-high heat.

Add the chicken and cook until well browned all over and 165°F internal temperature, about 3 to 4 minutes per side.

Remove to a paper towel-lined plate.

Cheesy Beer Sauce

Prepare sauce while the chicken is cooking. In a medium saucepan set over medium heat melt the butter.

Add the flour and cook for about 3 minutes, stirring constantly.

Gradually whisk in the Schell’s Oktoberfest, milk, mustard, and thyme and bring to a boil. Cook for 2 minutes, stirring, until thickened.

Add the cheddar cheese and heat until melted.

Divide the chicken between four plates and spoon sauce over chicken.