Recipe courtesy of Paula Deen
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Pretzel-Crusted Chicken with Cheddar Cheese Sauce
Total:
1 hr 10 min
Active:
40 min
Yield:
4 to 6 servings
Level:
Easy
Total:
1 hr 10 min
Active:
40 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Broccoli and Rice Pilaf

Directions

In a shallow dish, whisk together the eggs and mustard until smooth. In a separate shallow dish, combine the pretzels and thyme.

Dip the chicken in the egg mixture, letting the excess drip off. Dredge in the pretzel mixture to coat.

In a large nonstick skillet, heat 2 tablespoons of the olive oil over medium heat. Add half of the chicken and cook until cooked through, 5 to 6 minutes per side. Remove the chicken from the skillet and keep warm. Repeat the procedure with the remaining 2 tablespoons oil and chicken. Wipe the skillet clean.

Melt the butter in the skillet over medium heat. Add the flour and cook, whisking constantly, for 2 minutes. Slowly add the milk, whisking until smooth. Cook, whisking constantly, until thickened and bubbly, 6 to 8 minutes. Add the cheese and stir until the cheese melts and the sauce is smooth.

Spoon the sauce over the chicken. Serve with Broccoli and Rice Pilaf.

Broccoli and Rice Pilaf

In a medium saucepan, melt the butter over medium heat. Add onions and cook, stirring frequently, for 3 minutes. Add the broccoli and cook for another 3 minutes. Add the rice and cook, stirring constantly, for 1 minute. Stir in the broth. Increase the heat to medium-high and bring the mixture to a boil. Cover, reduce the heat and simmer until the rice is tender, 15 to 20 minutes.

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