Okay I couldn’t help myself.
There is something to be said about a quick and easy recipe. Add on the fact that you get to beat the chicken with a mallet where you can take out your aggression on a stressful week or the fact that Jon Bon Jovi STILL has not knocked on your door asking why you haven’t responded to his love letters…
Maybe Bon Jovi is busy.
Regardless this recipe is easy and you should try it.
You will need the following to recreate this recipe from Craft Beer
For the Chicken
3 cups pretzels
1/4 cup flour
4 boneless skinless chicken breasts, pounded to 1/4-inch thickness
Freshly ground pepper, to taste
1/4 cup Dijon-style mustard
1/4 cup vegetable oil
For the Cheesy Beer Sauce
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1/2 cup beer
1/2 cup whole milk
1/2 teaspoon ground mustard
1/2 teaspoon dried thyme
3/4 cup shredded sharp cheddar cheese
You will start with the pretzels. The original recipe recommended using a food processor to break up the pretzels. Seriously though why would you deprive yourself the opportunity to use your meat mallet to smash those pretzels? Place the pretzels in a plastic bag and smash away. You will love it. Almost as much as you will love thinning out the chicken to 1/4″ thick with the same mallet. If you haven’t done so, do that now.
In a large skillet over medium heat add the oil to prep for cooking the chicken.
Next mix the pretzels and a 1/4 cup of flour together in a shallow bowl. You will then cover the thinned out chicken with pepper and the Dijon mustard. Next dredge the chicken through the pretzel/flour mixture.
Place the chicken in the skillet and cook until brown or thoroughly cooked through. Remove the chicken and place on a paper towel to drain.
Next you will want to start the cheesy sauce. In a medium sauce pan add the butter and melt. Then add the flour, stirring constantly. Whisk in the beer, milk, mustard and thyme. Bring to a boil and simmer for 2 minutes. The sauce should thicken up and then you can pour it over your chicken and enjoy!