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