Skip to main content

Improv Cooking Challenge: Pretzel-Crusted Chicken with Maple-Mustard Sauce

By

It's been a couple of months since I participated in the Improv Cooking Challenge hosted by Lesa of Edesia's Notebook. I don't know where the weeks are going.

The idea of this challenge: we are assigned two ingredients and are tasked to create a recipe with those two things. July's assigned ingredients: pretzels and mustard.

I thought about making homemade soft pretzels - like these - and homemade mustard - like this. But, in the end, I decided to bread some chicken thighs with crushed pretzels and drizzle it with a mustard sauce. The boys devoured it. I think it's a winner!

Ingredients serves 4
Chicken
  • 4 chicken thighs, boneless and skinless
  • 1/2 C flour
  • 2 eggs, beaten
  • 2 C pretzels (makes about 1 C crushed pretzels)
  • 8 T butter
  • splash of olive oil
Sauce
  • 1/2 C organic yellow mustard
  • 2 T maple syrup
  • 1 T vinegar (I used organic apple cider vinegar)

Procedure
Chicken
Crush pretzels. Melt butter in a splash of olive oil. In the meantime, dredge chicken thighs in flour, then dip them in beaten egg.


Press the chicken thighs into crushed pretzels on both sides. Cook in melted butter until browned and cooked through. While the chicken cooks, make the sauce.


Sauce
Whisk all the sauce ingredients together until smooth. To serve: drizzle the sauce on top of the pretzel-crusted chicken.

Labels:

Comments

  1. MelodyJuly 16, 2015 at 7:08 AM

    Oh, oh, oh! I so love butter pretzels! And your maple mustard sauce sounds so yummy -- what a delicious dish!

    ReplyDelete
  2. Cheese Curd In ParadiseJuly 16, 2015 at 7:56 AM

    sounds delicious- i bet the sauce was fantastic!

    ReplyDelete
  3. LesaJuly 16, 2015 at 12:56 PM

    Yum, Camilla! The chicken looks so crispy and crunchy and I love how you added maple to the mustard sauce. Glad you were able to join us this month!

    ReplyDelete
  4. UnknownJuly 16, 2015 at 11:26 PM

    Oh, the chicken looks so delicious. And the sauce, I would have never thought of maple. Sounds really good and something I am going to try.

    ReplyDelete

Post a Comment

Popular posts from this blog

A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige #ItalianFWT on CulinaryCam.Com

By
I am in the process of migrating over to my new domain. Come on over to read " A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige " for December's #ItalianFWT.
Post a Comment
Read more

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

By
This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t...
5 comments
Read more

You're Invited: Take a (Virtual) Hawaiian Holiday with #FoodNFlix

By
Fall Break, Oahu, October 2017 For June, I am hosting  Food'N'Flix , the movie-watching, food-making group rallied by Heather of  All Roads Lead to the Kitchen . This week, my older son was supposed to graduate from high school and we were supposed to leave on a family vacation to the Big Island. But, as enter our eleventh week of being sheltered in place to flatten the curve of the coronavirus, all of our summer plans were canceled, including this long-planned graduation trip to Hawaii. Boo. I understand the need to self-isolate. And we are abiding by the social distancing guidelines put in place by our state. But, boo, nonetheless. Oahu, October 2017 So for this month's Food'N'Flix, I chose to open up the field and let all of the food bloggers take a (virtual) Hawaiian holiday.  My boys have been to Oahu several times with my parents in recent years as my dad grew up there and wanted to spend some time on the island with his grandsons. Ke...
5 comments
Read more