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This recipe is from one of our favorite restaurants. We usually only go there on special occassions, as it's quite the pricey place!! I couldn't believe my eyes, when I found this recipe in our local paper. I have since made it and it's absolutely wonderful.
- 1 cup pretzel crumb (about 2 cups before grinding)
- 1⁄4 cup bacon bits
- 1 cup fresh-grated parmesan cheese
- 1⁄4 cup chopped fresh parsley
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon black pepper
- 1 cup mccormick golden dipt fish'n chip batter frying mix (Usually found in the baking products aisle)
- 3⁄4 cup red beer, plus more as needed
- 3 tablespoons unsalted butter
- 3 tablespoons vegetable oil
- 6 (5 ounce) boneless skinless chicken breast halves
Beurre Blanc Sauce
- 2 tablespoons butter
- 2 large shallots, finely chopped
- 1⁄2 cup dry white wine
- 2 teaspoons chicken base (Better than Chicken Bouillon)
- 1 2⁄3 cups heavy cream
- 3 teaspoons cornstarch
- 3 teaspoons water
- 1 teaspoon grainy mustard (optional)
- Stir pretzel crumbs, bacon bits, cheese, parsley, salt & pepper together well in a bowl large enough to let you dip chicken breasts into it. Set aside.
- In another bowl large enough to dip chicken breasts, whisk together batter mix & beer.
- If mixture seems too thick--it should be the consistency of very lightly whipped cream--add a little more beer a tablespoon at a time.
- Preheat oven to 375 degrees.
- Heat butter& oil in lge skillet over medium-high heat.
- Dip each piece of chicken in batter mixture, letting excess drip off, then cover well with pretzel crumb mixture.
- Place in skillet & saute 2 minutes per side or until golden brown& not quite cooked through.
- Transfer to a baking sheet & finish cooking in oven 5 to 7 minutes more.
- TO MAKE BEURRE BLANC SAUCE: In heavy saucepan, melt butter over med heat.
- Add shallots & saute 2 minute.
- Add wine & chicken base. Stir to dissolve base.
- Bring to a simmer & cook 5 to 8 minutes, or until most liquid has evaporated.
- Stire in heavy cream & return to a simmer.
- Mix cornstarch & water together.
- Slowly stir into cream mixture & continue cooking& stirring until mixture thickens & coats back of a wooden spoon dipped into it.
- Simmer another 1 or 2 minutes.
- If using mustard, stir in during last minute of simmering.
Great recipe, everyone enjoyed. The mustard in the sauce is key as it is delicious with the pretzel crust.
I am so glad to see this recipe! We recently had it for supper at a pricey brewery restaurant in Cleveland but it was absolutely delicious! I can't wait to make it and I know my hubby will be surprised! I will review when I make it myself.
A special dish that is not too complicated, but a little extra effort is required. It takes a little extra time to grind the pretzels, shred the cheese etc. And you do have to find the batter mix, and if your not a beer drinker you have to make a special effort to get beer. Even with that being said, I think it was worth it. I just loved this dish and would even add it to my short list. I did brine the breast for 8 hours and I had to cook it about five minutes longer in the oven than called for.