Pretzel Chicken With Beurre Blanc Sauce

Recipe by Boca Pat
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 50mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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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.
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