Pretzel-Crusted Chicken with Honey Mustard

White meat for white people! Also a good pretzel dip. Next time I might go the pork chop route.

Pretzel-Crusted Chicken with Honey Mustard

Serves 2

Adapted from Cuisine

• 1/4 cup all-purpose flour
• 1/2 teaspoon sweet paprika
• 1/2 teaspoon ground pepper

• 1/4 cup whole grain mustard
• 1/4 cup yellow mustard
• 1/4 cup honey
• 3 tablespoons lemon juice
• 2 teaspoons garlic powder

• 1 1/2 cups salted pretzels
• 2 chicken breasts, quartered
• 2 tablespoons vegetable oil

Preheat oven to 400 degrees.  Set up three shallow bowls.  Mix the flour, paprika, and pepper in one. Whisk the mustards, honey, lemon juice, and garlic powder in the second but reserve half to use as a dipping sauce. Crush the pretzels to crumbs and add in the third bowl.

Heat vegetable oil in an oven-safe skillet over medium heat until it shimmers. Dredge each chicken piece in flour, then mustard mixture, then the crushed pretzel, then into the skillet.  Cook chicken on one side until it is brown and crispy (about 5 minutes) then flip.  

Transfer the skillet to the oven and bake until done (about 10 to 15 minutes). Let rest for 5 minutes. Serve with the reserved mustard dip.