6 chicken breast halves
5 oz any shape pretzels
1 T fresh thyme
pepper
2 eggs
veg oil for frying
2 T butter
2 T flour
2 C milk
2 C. grated extra-sharp cheddar cheese
2 T. spicy brown mustard
salt
1/2 C fresh flat leaf parsley
1/4 small yellow onion, finely chopped
1 large dill pickle, finely chopped
1 lemon, cut into wedges
Pound chicken breasts folded well in wax paper until flat. place pretzels in a food processor or blender and grind until fine. Transfer to a shallow dish. Crack and beat 2 eggs in a second shallow dish with a spash of water. Coat each breast in pretzel, then egg, then pretzel again. Preheat a large skillet with 1/4 inch oil. Cook in a single layer, about 3-4 minutes on each side, until the breading is evenly browned and the juices run clear.
In a medioum sauce pot over medium heat, melt butter and add flour. Cook for 1 min, then whisk in the milk. When the milk comes to a bubble, stir in the cheese and mustart with a wooden spoon. Season with salt and pepper and remove the cheese sauce from the heat.
Transfer the fried pretzel-crusted chicken breasts to serving plates, drizzle with cheddar-mustard sauce and sprinkle with parsley, onions, and pickles. Serve immediatley with lemon wedges alongside.
I am not pregnant I promise! I always have liked pickles and actually didn't care for them much when I was pregnant!
