Pretzel-Crusted Chicken with Cheddar Cheese Sauce

Ingredients

• 3 cups broccoli chopped
• 2 tablespoons butter 
• 3 cups chicken broth 
• 1.5 pounds chicken cutlets 
• 1 tablespoon dijon mustard 
• 2 large eggs 
• 2 tablespoons flour all-purpose
• 2 tablespoons thyme leaves fresh minced
• 2 cups milk 
• 0.3 cup olive oil 
• 0.5 cup onion finely chopped
• 1.5 cups pretzels crushed
• 1.5 cups rice long-grain uncooked
• 1.5 cups cheddar shredded

Equipment

• frying pan
• sauce pan
• whisk

Directions

1. In a shallow dish, whisk together the eggs and mustard until smooth. In a separate shallow dish, combine the pretzels and thyme.
2. Dip the chicken in the egg mixture, letting the excess drip off. Dredge in the pretzel mixture to coat.
3. In a large nonstick skillet, heat 2 tablespoons of the olive oil over medium heat.
4. Add half of the chicken and cook until cooked through, 5 to 6 minutes per side.
5. Remove the chicken from the skillet and keep warm. Repeat the procedure with the remaining 2 tablespoons oil and chicken. Wipe the skillet clean.
6. Melt the butter in the skillet over medium heat.
7. Add the flour and cook, whisking constantly, for 2 minutes. Slowly add the milk, whisking until smooth. Cook, whisking constantly, until thickened and bubbly, 6 to 8 minutes.
8. Add the cheese and stir until the cheese melts and the sauce is smooth.
9. Spoon the sauce over the chicken.
10. Serve with Broccoli and Rice Pilaf.
11. In a medium saucepan, melt the butter over medium heat.
12. Add onions and cook, stirring frequently, for 3 minutes.
13. Add the broccoli and cook for another 3 minutes.
14. Add the rice and cook, stirring constantly, for 1 minute. Stir in the broth. Increase the heat to medium-high and bring the mixture to a boil. Cover, reduce the heat and simmer until the rice is tender, 15 to 20 minutes.