Pretzel Chicken With Beurre Blanc Sauce

Name: Pretzel Chicken With Beurre Blanc Sauce
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 6 serving(s)
Ingredients: 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; 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)

(3)

Recipe by Boca Pat

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.

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READY IN: 50mins

SERVES: 6

UNITS: US

INGREDIENTS

Nutrition

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)

DIRECTIONS

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.