Pretzel Chicken With Beurre Blanc Sauce |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This recipe is from one of our favorite restaurants. We usually only go there on special occassions, as it's quite the pricey place!! I couldn't believe my eyes, when I found this recipe in our local paper. I have since made it and it's absolutely wonderful. 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 |
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) |
Directions:
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.
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