Pretzel-Crusted Chicken Breasts w/ Cheddar Mustard Sauce

Preheat a large nonstick skillet w/ 1/4 inch of vegetable oil over medium-high heat.

Slice chicken breasts across/horizontally to make extra-thin breasts or pound breasts using mallet to make extra-thin (or just buy thin breasts!)

Place 5 oz salted pretzels in food processor and ground until fine. Add 1 tsp thyme, salt & pepper to taste and mix/pulse again.

Put ground pretzels in shallow dish/bowl.

In another shallow bowl, add a splash of water and 2 beaten eggs.

Coat chicken breasts in the egg, then the ground pretzels. Add chicken to hot oil in pan and cook in a single layer for 3-4 mins per side until evenly browned & juices are clear. Transfer cooked chicken to a large plate and loosely tent with foil to keep warm.

While chicken cooks, make the sauce:

In a medium saucepan over medium heat, melt 2 Tbsp butter then add 2 Tbsp flour to it. Cook and whisk constantly for 1-2 mins. Then whisk in 2 cups milk. When milk bubbles, stir in 2 1/2 cups shredded yellow cheddar cheese and 2 1/2 Tbsp spicy brown mustard with a wooden spoon. Season w/ salt, pepper, stir then remove sauce from heat.

Drizzle plated chicken w/ cheese sauce. Serve w/ hot broccoli florets drizzled w/ cheese sauce.