Pretzel Chicken With Beurre Blanc Sauce Recipe

Name: Pretzel Chicken With Beurre Blanc Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup pretzel crumb (about 2 cups before grinding); 1/4 cup bacon bits; 1 cup fresh-grated parmesan cheese; 1/4 cup chopped fresh parsley; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 cup mccormick golden dipt fish'n chip batter frying mix (Usually found in the baking products aisle); 3/4 cup red beer, plus more as needed; 3 tablespoons unsalted butter; 3 tablespoons vegetable oil; 6 (5 ounce) boneless skinless chicken breast halves; Beurre Blanc Sauce; 2 tablespoons butter; 2 large shallots, finely chopped; 1/2 cup dry white wine; 2 teaspoons chicken base (Better than Chicken Bouillon); 1 2/3 cups heavy cream; 3 teaspoons cornstarch; 3 teaspoons water; 1 teaspoon grainy mustard (optional)

Servings: persons

1 cup pretzel crumb (about 2 cups before grinding)
1/4 cup bacon bits
1 cup fresh-grated parmesan cheese
1/4 cup chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup mccormick golden dipt fish'n chip batter frying mix (Usually found in the baking products aisle)
3/4 cup red beer, plus more as needed
3 tablespoons unsalted butter
3 tablespoons vegetable oil
6 (5 ounce) boneless skinless chicken breast halves
Beurre Blanc Sauce
2 tablespoons butter
2 large shallots, finely chopped
1/2 cup dry white wine
2 teaspoons chicken base (Better than Chicken Bouillon)
1 2/3 cups heavy cream
3 teaspoons cornstarch
3 teaspoons water
1 teaspoon grainy mustard (optional)

1
Stir pretzel crumbs, bacon bits, cheese, parsley, salt & pepper together well in a bowl large enough to let you dip chicken breasts into it. Set aside.
2
In another bowl large enough to dip chicken breasts, whisk together batter mix & beer.
3
If mixture seems too thick--it should be the consistency of very lightly whipped cream--add a little more beer a tablespoon at a time.
4
Preheat oven to 375 degrees.
5
Heat butter& oil in lge skillet over medium-high heat.
6
Dip each piece of chicken in batter mixture, letting excess drip off, then cover well with pretzel crumb mixture.
7
Place in skillet & saute 2 minutes per side or until golden brown& not quite cooked through.
8
Transfer to a baking sheet & finish cooking in oven 5 to 7 minutes more.
9
TO MAKE BEURRE BLANC SAUCE: In heavy saucepan, melt butter over med heat.
10
Add shallots & saute 2 minute.
11
Add wine & chicken base. Stir to dissolve base.
12
Bring to a simmer & cook 5 to 8 minutes, or until most liquid has evaporated.
13
Stire in heavy cream & return to a simmer.
14
Mix cornstarch & water together.
15
Slowly stir into cream mixture & continue cooking& stirring until mixture thickens & coats back of a wooden spoon dipped into it.
16
Simmer another 1 or 2 minutes.
17
If using mustard, stir in during last minute of simmering.

1028

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 cup pretzel crumb (about 2 cups before grinding), 1/4 cup bacon bits, 1 cup fresh-grated parmesan cheese, 1/4 cup chopped fresh parsley, and more.

Yes, Pretzel Chicken With Beurre Blanc Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pretzel Chicken With Beurre Blanc Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions