Pretzel Chicken With Beurre Blanc Sauce

Submitted 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."

 

• Ready In: 50mins
• Ingredients: 19
• Serves: 6

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

• 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

1. 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.
2. In another bowl large enough to dip chicken breasts, whisk together batter mix & beer.
3. 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.
4. Preheat oven to 375 degrees.
5. Heat butter& oil in lge skillet over medium-high heat.
6. Dip each piece of chicken in batter mixture, letting excess drip off, then cover well with pretzel crumb mixture.
7. Place in skillet & saute 2 minutes per side or until golden brown& not quite cooked through.
8. Transfer to a baking sheet & finish cooking in oven 5 to 7 minutes more.
9. TO MAKE BEURRE BLANC SAUCE: In heavy saucepan, melt butter over med heat.
10. Add shallots & saute 2 minute.
11. Add wine & chicken base. Stir to dissolve base.
12. Bring to a simmer & cook 5 to 8 minutes, or until most liquid has evaporated.
13. Stire in heavy cream & return to a simmer.
14. Mix cornstarch & water together.
15. Slowly stir into cream mixture & continue cooking& stirring until mixture thickens & coats back of a wooden spoon dipped into it.
16. Simmer another 1 or 2 minutes.
17. If using mustard, stir in during last minute of simmering.

Reviews

[Craig at Lindsley]

Great recipe, everyone enjoyed. The mustard in the sauce is key as it is delicious with the pretzel crust.

 

[terirose22]

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.

 

[tara portee]

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.