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


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.

Comments

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

    ReplyDelete
  2. sounds delicious- i bet the sauce was fantastic!

    ReplyDelete
  3. 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. 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

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