Ingredients for Pretzel Chicken With Beurre Blanc Sauce
- Pretzel Crumb
- 1/4 cup bacon bits
- Parmesan Cheese
- Fresh Parsley
- 1/2 teaspoon salt
- Black Pepper
- Batter Frying Mix
- 1/2 cup beer
- Unsalted Butter
- Vegetable Oil
- Boneless Skinless Chicken Breast Halves
- 2 tablespoons butter (for skillet) + 1/2 cup (1 stick) unsalted butter (for sauce)
- 2 finely minced shallots
- Dry White Wine
- 1 teaspoon chicken base (bouillon)
- 1/2 cup heavy cream
- 1 teaspoon cornstarch
- 1 tablespoon cold water
- Grainy Mustard
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How to Make Pretzel Chicken With Beurre Blanc Sauce
- Preheat oven to 375°F (190°C).
- In a shallow dish, combine 1 cup crushed pretzels, 1/4 cup bacon bits, 1/2 cup shredded cheddar cheese, 1/4 cup chopped fresh parsley, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- In another shallow dish, whisk together 1 cup all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon salt, and 1/2 cup beer until smooth. Add more beer, 1 tablespoon at a time, if needed to reach a consistency similar to lightly whipped cream.
- Heat 2 tablespoons butter and 1 tablespoon olive oil in a large skillet over medium-high heat.
- Dip each chicken breast (about 4, 6-ounce breasts) in the batter, allowing excess to drip off, then dredge in the pretzel crumb mixture, pressing gently to adhere.
- Sear chicken in the hot skillet for 2 minutes per side, until golden brown but not fully cooked through.
- Transfer chicken to a baking sheet and bake for 5-7 minutes, or until cooked through (internal temperature reaches 165°F).
- While chicken bakes, prepare the beurre blanc sauce: Melt 1/2 cup (1 stick) unsalted butter in a heavy saucepan over medium heat.
- Add 2 finely minced shallots and sauté for 2 minutes.
- Add 1/4 cup dry white wine and 1 teaspoon chicken base (bouillon). Stir to dissolve the base.
- Bring to a simmer and cook for 5-8 minutes, or until most of the liquid has evaporated.
- Stir in 1/2 cup heavy cream and return to a simmer.
- In a small bowl, whisk together 1 teaspoon cornstarch and 1 tablespoon cold water until smooth.
- Slowly whisk the cornstarch slurry into the cream mixture and continue cooking and stirring until the sauce thickens and coats the back of a spoon.
- Simmer for 1-2 more minutes. If using, stir in 1 teaspoon Dijon mustard during the last minute of simmering.
- Serve the pretzel-crusted chicken immediately, topped with the beurre blanc sauce.
Nutrition Information (Approximate per serving)
Sodium
46 g
Sugar
5g
Fat
128g
Carbs
12g
