Servings: 4 to 6 servings
Prep Time: 20 min
Cook Time: 50 min
2 large eggs, scrambled
1 tablespoon Dijon mustard
1 1/2 cups crushed pretzels
2 tablespoons minced fresh thyme
1 1/2 pounds chicken cutlets
1/4 cup olive oil
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
1 1/2 cups shredded Cheddar
Broccoli and Rice Pilaf, for serving, recipe follows
In a shallow dish, whisk together the eggs and mustard until smooth. In a separate shallow dish, combine the pretzels and thyme.
Dip the chicken in the egg mixture, letting the excess drip off. Dredge in the pretzel mixture to coat.
In a large nonstick skillet, heat 2 tablespoons of the olive oil over medium heat. Add half of the chicken and cook until cooked through, 5 to 6 minutes per side. Remove the chicken from the skillet and keep warm. Repeat the procedure with the remaining 2 tablespoons oil and chicken. Wipe the skillet clean.
Melt the butter in the skillet over medium heat. 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. Add the cheese and stir until the cheese melts and the sauce is smooth.
Spoon the sauce over the chicken. Serve with Broccoli and Rice Pilaf.
2 tablespoons butter
1/2 cup finely chopped onion
3 cups chopped broccoli
1 1/2 cups uncooked long-grain rice
3 cups chicken broth
In a medium saucepan, melt the butter over medium heat. Add onions and cook, stirring frequently, for 3 minutes. Add the broccoli and cook for another 3 minutes. 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.
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Join Paula and family for a Party at Sea to the Eastern Caribbean (San Juan, St. Thomas and St. Maarten - roundtrip from Miami) aboard the Celebrity Reflection presented by Alice Travel. Click here for more information, and please note that the Paula Deen cruise is only available by booking directly with Alice Travel. We are running out of space, so book as soon as possible!
Paula Deen is coming to Buffalo, NY to perform a live cooking show and let VIP ticket holders enjoy a delicious Southern feast with a menu created by Paula herself! Both events will be held at Samuel’s Grand Manner in Williamsville, NY which offers a refined elegance in a classically modern setting. The VIP lunch will be held at 12:00pm on February 8th and will go until approximately 2:00pm (doors will open at 11:30am). The lunch will include a hearty helping of Southern style cuisine which is personally selected by Paula, a Southern Cooking Bible cookbook, a photo op with Paula where she will also be signing autographs, a gift package, and preferred seating at that evenings cooking show! The cooking show will begin at 3:00pm on February 8th and run about 60 minutes long (doors will open at 2:15pm). Paula will be cooking up some of her favorite meals live for you at Samuel’s Grand Manor! Seating is unreserved and is “first come, first served”.
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