Pretzel-Crusted Chicken with Easy Cheese Sauce
Garlic Mashed Potatoes and Steamed Green Beans
Ingredients
- 2 large eggs
- 1 Tbsp Dijon mustard
- 1½ cups crushed pretzels
- 1 tsp dried thyme
- 1½ lb boneless, skinless chicken tenderloins
- ¼ cup olive oil, divided
- 2 Tbsp butter
- 2 Tbsp all-purpose flour
- 2 cups milk
- 1½ cups shredded Cheddar cheese
Instructions
- Preheat oven to 400°F. Whisk together eggs and mustard in a shallow dish; stir together pretzels and thyme in a separate shallow dish.
- Dip chicken in egg mixture, letting excess drip off; dredge in pretzel mixture to coat.
- Cook chicken in batches, in 2 Tbsp hot oil per batch, in a large skillet over medium-high heat, 3 minutes per side.
- Remove from skillet, and place on a baking sheet. Bake 10 minutes or until chicken is done.
- Meanwhile, melt butter in a saucepan over medium heat; whisk in flour, and cook 2 minutes, whisking constantly.
- Gradually whisk in milk, and cook 6 to 8 minutes or until thickened and bubbly; stir in cheese until melted. Serve sauce with chicken.
Side Dish Ingredients
- 2 (24-oz) pkg refrigerated garlic mashed potatoes
- 2 (8-oz) pkg steam-in-bag thin green beans
Side Dish Instructions
- Heat potatoes according to package directions.
- Steam beans according to package directions; season with salt and pepper to taste.
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