Pretzel-Crusted Chicken Breasts with a Cheddar-Mustard Sauce

• 4 medium (quart-size) plastic food storage bags
• 4 small whole boneless, skinless chicken breasts
• 1 5-ounce bag of salted pretzels, any shape
• 1 tablespoon fresh thyme leaves, chopped
• Freshly ground black pepper
• 2 eggs
• Vegetable oil, for frying
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 2 cups milk
• 2 cups grated sharp yellow Cheddar cheese
• 1 cup grated extra-sharp white Cheddar cheese
• 2 heaping tablespoons spicy brown mustard, such as Guldens
• Coarse salt
• 1/4 cup fresh flat-leaf parsley leaves (a generous handful), chopped
• 1/4 small yellow onion, finely chopped
• 1 large sour dill pickle, finely chopped
• 1 lemon, cut into wedges

1. Sprinkle a little water into the food storage baggies.
2. Place 1 chicken breast in each bag and seal it up, pushing out excess air.
3. Use a mallet or the bottom of a heavy pot or pan and pound each breast until flat, just shy of busting out of the bag.
4. Repeat with the other 3 chicken breasts.
5. Place the pretzels in a food processor or blender and grind until fine.
6. Transfer the ground pretzels to a shallow dish and add the thyme and some pepper.
7. Crack and beat 2 eggs in a second shallow dish with a splash of water.
8. Working with 1 pounded chicken breast at a time, coat the breast in the ground pretzels, then in the eggs, then in the pretzels again.
9. Preheat a large skillet with 1/4 inch of vegetable oil; add the pretzel-coated chicken breasts to the hot oil.
10. Cook in a single layer, in 2 batches if necessary, about 3 or 4 minutes on each side, until the cutlets juices run clear and the breading is evenly browned.
11. While the chicken is frying, in a medium sauce pot over medium heat, melt the butter and add the flour to it.
12. Cook for 1 minute, then whisk in the milk.
13. When the milk comes to a bubble, stir in the cheeses and mustard with a wooden spoon.
14. Season with a little salt and pepper and remove the cheese sauce from the heat.
15. Transfer the fried pretzel-crusted chicken breasts to serving plates, drizzle with the cheddarmustard sauce, and then sprinkle with a little parsley, finely chopped onions, and finely chopped pickles.
16. Serve immediately, with lemon wedges alongside.

chicken breasts, pretzels, thyme, freshly ground black pepper, eggs, vegetable oil, unsalted butter, flour, milk, cheddar cheese, cheddar cheese, brown mustard, salt, parsley, yellow onion, sour dill, lemon

Taken from www.epicurious.com/recipes/food/views/pretzel-crusted-chicken-breasts-with-a-cheddar-mustard-sauce-374476 (may not work)