Pretzel Chicken with Beurre Blanc Sauce
Elevate your weeknight dinner game with this irresistible Pretzel Chicken with Beurre Blanc Sauce—a perfect fusion of comfort food and gourmet flair. Tender chicken breasts are coated in a crunchy, golden pretzel crust for a fun twist on classic breaded chicken, while a velvety beurre blanc sauce made with white wine, butter, and a hint of lemon adds a sophisticated touch. This recipe balances savory and tangy flavors beautifully, making it ideal for impressing guests or treating yourself to something special. Quick and easy to prepare in under an hour, this dish pairs wonderfully with roasted vegetables or creamy mashed potatoes. Its unique combination of textures and flavors ensures this meal will quickly become a household favorite!
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 3 cups Salted pretzels
- 1 cup All-purpose flour
- 3 large Eggs
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 0.5 cup Vegetable oil
- 0.5 cup Unsalted butter
- 1 medium, finely chopped Shallot
- 0.5 cup White wine
- 0.25 cup Heavy cream
- 2 tablespoons Fresh lemon juice
- 0.5 teaspoon Salt
Instructions
Preheat your oven to 375°F (190°C).
Place the pretzels in a food processor and pulse until finely crushed, resembling breadcrumbs. Transfer to a shallow dish.
Set up a breading station with three separate shallow dishes: one with flour mixed with 1 teaspoon of salt and 1 teaspoon of black pepper, one with beaten eggs, and the last with the crushed pretzels.
Pat the chicken breasts dry with paper towels. Dredge each chicken breast in the flour, shaking off any excess.
Dip the floured chicken breasts into the beaten eggs, ensuring they are fully coated.
Press the chicken into the crushed pretzels, coating both sides evenly. Set aside on a plate.
Heat the vegetable oil in a large oven-safe skillet over medium heat. Add the chicken breasts and cook for 3-4 minutes on each side, until golden brown.
Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the chicken's internal temperature reaches 165°F (74°C).
While the chicken bakes, prepare the beurre blanc sauce. In a small saucepan, melt 2 tablespoons of butter over medium heat and sauté the chopped shallot until softened, about 2-3 minutes.
Add the white wine and lemon juice to the saucepan. Simmer until the liquid is reduced by half.
Stir in the heavy cream and reduce the heat to low.
Gradually whisk in the remaining butter, one tablespoon at a time, until the sauce is smooth and emulsified. Season with 1/2 teaspoon of salt.
Remove the chicken from the oven and let rest for 5 minutes.
Serve the pretzel-crusted chicken drizzled with the beurre blanc sauce. Enjoy!
Nutrition Facts
Calories |
5082 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 227.9 g | 292% | |
| Saturated Fat | 66.6 g | 333% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 1314 mg | 438% | |
| Sodium | 11052 mg | 481% | |
| Total Carbohydrate | 451.1 g | 164% | |
| Dietary Fiber | 20.1 g | 72% | |
| Total Sugars | 20.9 g | ||
| Protein | 276.4 g | 553% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 362 mg | 28% | |
| Iron | 29.4 mg | 163% | |
| Potassium | 1187 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
