Pretzel-Encrusted Chicken with Beurre Blanc Sauce

This recipe was probably my favorite thing we've made so far (you might begin to notice that I will say that about a lot of things ... but seriously ... this chicken is awesome). I can't wait until we make it again! Thanks for the recipe, Nadia!

Pretzel-Encrusted Chicken

Ingredients: 

1 cup pretzel crumbs 

1 cup fresh-grated parmesan cheese

¼ cup chopped fresh parsley

½ teaspoon salt 

¼ teaspoon fresh-ground black pepper 

1 cup McCormick Golden Dipt Fish ‘n Chips batter mix* 

¾ cup red beer plus more as needed 

3 tablespoons unsalted butter 

3 tablespoons vegetable oil 

6 (5-oz.) boneless skinless chicken breast halves

How do you make it?

You can prepare the crumb mixture several hours ahead or even the day before. We used 2 cups Snyder’s Butter Snaps Pretzels that we turned into 1 cup crumbs by grinding in the food processor fitted with a metal blade.  Stir pretzel crumbs, cheese, parsley, salt and 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 and beer. If mixture seems too thick-it should be consistency of very light whipped cream- add a little more beer, a tablespoon at a time.  Preheat oven to 375 degrees. Heat butter and oil in a large, heavy skillet or saute pan 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 and saute 2 minutes per side, or until golden brown and not quite cooked through. Transfer to a baking sheet and finish cooking in oven 5 to 7 minutes more. Serve at once with Beurre Blanc Sauce. Makes 6 servings.

Beurre Blanc Sauce

Ingredients: 

1 tablespoon butter 

1 large shallot, finely chopped

⅓ cup dry white wine

2 teaspoons chicken base (we use the Better Than Bouillon Chicken Base) 

1 ⅔ cups heavy cream

3 teaspoons cornstarch 

3 teaspoons water 

1 teaspoon grainy mustard, optional

How do you make it?

In a nonreactive heavy saucepan, melt butter over medium heat. Add shallots and saute 2 minutes. Add white wine and chicken base. Stir to dissolve base. Bring to a simmer and cook 5 to 8 minutes, or until most liquid has evaporated. Stir in heavy cream and return to a simmer.  Mix cornstarch and water together to make what the restaurant calls a slurry. Slowly stir this into cream mixture and continue cooking and stirring until the mixture thickens and coats back of a wooden spoon dipped into it. Simmer another 1 to 2 minutes. If using mustard, stir in during last minute of simmering.

Recipe courtesy of Big Bear Brewing Company