1 c. McCormick Golden Dipt Fish n' Chip batter mix
3/4 bottle red beer plus more as needed
3 Tbl. unsalted butter
3 Tbl. vegetable oil
6 (5oz.) boneless skinless chicken breast halves
Beurre Blanc Sauce
Instructions
Stir pretzel crumbs, bacon bits, cheese, parsley,
salt, and pepper together well in a bowl large
enough to let you dip chicken breast into it. Set
aside.
In another bowl large enough to dip chicken breasts,
whisk together batter mix and beer. 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.
Preheat oven to 375. Heat butter and oil in a
large, heavy skillet or saute pan over medium-high
heat. Dip each piece of chicken in batter
mixture, letting excess drip off, then cover well
with pretzel crumb mixture. Place in skillet and
saute 2 minutes per side or until golden brown and
not quite cooked through. Transfer to a baking
sheet and finish cooking in oven 5 to 7 minutes
more. Serve at once with Beurre Blanc Sauce. 6
servings.
Originally Submitted
7/4/2009
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