Gratify Pretzel-Coated Chicken with Creamy Mustard Sauce
Using Gratify Gluten Free Sea Salt Pretzel Crackers for breading and my favorite mustard from Dijon = WIN!
The chicken is a snap to make. You need something to help keep the pretzel crumbs on the chicken and I used a seasoned mayonnaise. Before you shake your head and dismiss this, remember that mayo is just eggs and oil with a little lemon juice whipped into an emulsion – similar to ingredients you would use with the regular breading technique. The light layer you brush on helps hold the moisture in the chicken, which, when using boneless skinless breasts, can have a tendency to dry out as they cook. Whisk the flavorings in and brush it over the chicken pieces and immediately drop them into the pretzel crumbs. Press them to make sure most of them stick, place them on a rack set into a baking sheet, and bake until cooked through. The pretzel crust stays crunchy and the chicken is moist and tender … the perfect combo. Then you add the mustard sauce and it launches it out of the stratosphere!
This dinner is casual and quick so you can make it for a weeknight meal or it can be dressed up and elegant enough for a fancy dinner party. Change up the veggies you serve alongside and suddenly you have a meal worthy of candlelight and wine. If you are going fancy, make sure the crumbs are broken up more finely – the chunkier the coating, the more casual it appears on the plate.
Jane’s Tips and Hints:
When you’re making the sauce, the double reduction steps really intensify the flavors – it is worth the time. Once you have it made, taste and if the mustard is too strong add more cream, a tablespoon at a time, whisking and re-tasting after each addition.
Whenever you are doing any breading, always keep one hand dry and use the other to dip in and out of the liquids. This will help you always have one hand that can move a pan off a burner, answer the phone, etc.
Recipe: Gluten Free Pretzel-Crusted Chicken Breasts with Creamy Mustard Sauce
1-1/2 boxes (4.5 oz each) Gratify Gluten-Free Sea Salt Pretzel Crackers
1/3 cup mayonnaise
1/2 tsp onion powder
1/2 tsp freshly ground black pepper
4 skinless, boneless chicken breast halves
1/3 cup dry white wine or dry vermouth
2 tbsp minced shallots (about 1/2 of a large shallot)
1/2 to 3/4 cup heavy cream
1 tbsp Dijon mustard, preferably Edmond Fallot brand Basil Dijon
Minced chives or very finely chopped fresh basil
Prepare the Chicken: Move a rack to the center of the oven and preheat to 400°F. Set a wire rack in a baking sheet with sides. Spray the rack with cooking spray and set aside.
Place the Gratify Pretzel Crackers in a resealable plastic bag or your food processor. Use a rolling pin to crush the pretzels, leaving some larger pieces along with crumbs. If using a food processor, pulse until coarsely ground. Transfer to a shallow wide dish, such as a pie plate or 9-inch square baking pan.
In a small bowl, whisk together the mayonnaise, onion powder, and pepper. Brush this mixture on all sides of the chicken pieces. As each piece is coated, roll it in the crushed pretzels and place on the sprayed wire rack. Repeat with the remaining chicken.
Bake the chicken for 20 to 30 minutes or until an instant-read thermometer inserted in the center registers 158°F to 160°F. Timing will depend on the size of the chicken breasts and heat of your oven. Remove from the oven and let rest for about 5 minutes. The internal temperature of the chicken will rise to about 165°F giving you perfectly cooked, moist and tender chicken.
Make the Sauce: While the chicken is baking, place the wine and shallots in a heavy, small saucepan. Cook over medium-high heat, stirring often, until the liquid is reduced by at least half (to concentrate the flavors). Lower the heat to medium and stir in the cream. Simmer until reduced by half, about 3 to 5 minutes, stirring regularly. Whisk in the mustard, reduce the heat to low and simmer for a couple of minutes to help the flavors blend together. Taste and add salt or pepper if needed. If the mustard flavor is too strong, stir in a little more cream.
To Serve: Set a piece of chicken on each serving plate. Drizzle with the sauce, sprinkle with the chives or basil, and serve immediately along with your favorite vegetables.
Make Ahead: The sauce can be made a day or two in advance, refrigerated and rewarmed over low heat before serving.
Yield: 4 servings
The intensity of the mustard flavor varies depending on the type of mustard used. Taste the sauce and adjust it until it tastes just right!
By Jane Bonacci, The Heritage Cook © 2016. All rights reserved.
About the Author
Over at The Heritage Cook, Jane Evans helps others become as passionate about cooking and baking as she is by sharing a mix of old favorites and new creations. Following her diagnosis with gluten-intolerance in 2012, Jane includes gluten-free options along with regular ingredients in all of her recipes so they can be enjoyed whether you are gluten-free or not. Check out her latest recipe featuring Gratify Baked Bites!