Pretzel Crusted Chicken with Mustard Cream Sauce



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.

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