Ingredients

4 medium (quart-size) plastic food storage bags 4 6- to 8-ounce boneless, skinless chicken breast halves 1 5-ounce bag of salted pretzels, any shape 1 tablespoon fresh thyme leaves, chopped Freshly ground black pepper 2 eggs Vegetable oil, for frying 2 tablespoons unsalted butter 2 tablespoons all-purpose flour 2 cups milk 2 cups grated extra-sharp Cheddar cheese 2 heaping tablespoons spicy brown mustard, such as Gulden’s Coarse salt 1/4 cup fresh flat-leaf parsley leaves (a generous handful), chopped 1/4 small yellow onion, finely chopped 1 large sour dill pickle, finely chopped 1 lemon, cut into wedges

Description

Pretzel-Crusted Chicken Breasts With A Cheddar-Mustard Sauce, Recipe

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