Pretzel Crusted Chicken with Mustard Cream Sauce
Entree / Chicken
Our Raspberry Honey Mustard Dip adds a tangy sweetness to this delicious and easy chicken recipe.
1 lb. chicken breast cutlets, thinly sliced
3/4 cup Robert Rothschild Farm Raspberry Honey Mustard Dip
2 cups pretzels
1/4 cup cream
1/2 tsp. salt
In a blender or food processor, pulse pretzels until they are finely ground.
With a brush, coat chicken with 1/4 cup of the Raspberry Honey Mustard Dip.
Dredge each piece of chicken in pretzel coating.
Add cooking oil to a medium sauté pan and heat over medium heat.
Sauté chicken in oil until thoroughly cooked, about 3 minutes per side, depending on thickness of chicken breast.
Remove chicken from the pan.
Add remaining 1/2 cup Raspberry Honey Mustard Dip, cream and salt to the pan. Heat until warm.
To serve, top chicken with mustard cream sauce and finish with parsley.