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Pretzel crusted chicken 10/1/09presented by Doug Knopp, executive chef of Chateau on the Lake in Branson
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6 6-ounce boneless/skinless chicken breasts
2 cups of seasoned flour 2 cups of egg wash 2 cups of ground pretzels 2 medium carrots, diced 1 large onion, diced 6 sticks of celery, diced 4 large Yukon Gold potatoes, 3/4-inch diced Simmer carrots, onions, celery and potatoes in 2 cups of chicken stock, 1 tablespoon of fresh chopped rosemary, 1 tablespoon of Dijon mustard, and 1 bottle of dark beer. Simmer until tender (about 15 minutes). Whisk in 2 tablespoons of butter. Taste and adjust seasoning with salt and pepper.
Dredge chicken in seasoned flour, egg wash, and then ground pretzels. Pan sear in olive oil and finish in 375-degree oven until done (about 15 minutes, or until they have an internal temp of 150 degrees). Use large bowl for plating if possible. Put potatoes and liquid in center of plate; slice chicken in half to ensure doneness. Makes 6 servings
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