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1
In a shallow dish, whisk together the eggs and mustard until smooth.
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2
In a separate shallow dish, combine the pretzels and thyme.
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3
Dip the chicken in the egg mixture, letting the excess drip off.
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4
Dredge in the pretzel mixture to coat.
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5
In a large nonstick skillet, heat 2 tablespoons of the olive oil over medium heat.
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6
Add half of the chicken and cook until cooked through, 5 to 6 minutes per side.
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7
Remove the chicken from the skillet and keep warm.
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8
Repeat the procedure with the remaining 2 tablespoons oil and chicken.
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9
Wipe the skillet clean.
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10
Melt the butter in the skillet over medium heat.
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11
Add the flour and cook, whisking constantly, for 2 minutes.
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12
Slowly add the milk, whisking until smooth.
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13
Cook, whisking constantly, until thickened and bubbly, 6 to 8 minutes.
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14
Add the cheese and stir until the cheese melts and the sauce is smooth.
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15
Spoon the sauce over the chicken.
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16
Serve with Broccoli and Rice Pilaf.
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17
In a medium saucepan, melt the butter over medium heat.
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18
Add onions and cook, stirring frequently, for 3 minutes.
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19
Add the broccoli and cook for another 3 minutes.
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20
Add the rice and cook, stirring constantly, for 1 minute.
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21
Stir in the broth.
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22
Increase the heat to medium-high and bring the mixture to a boil.
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23
Cover, reduce the heat and simmer until the rice is tender, 15 to 20 minutes.
