Pretzel Crusted Chicken with Beer Infused Cheddar Sauce

One of my husband's favorite dishes that has evolved over time from a recipe inspired by Rachel Ray.

Pretzel Chicken

2 Cups Pretzels
2 Whole Eggs
2 Chicken Breasts
1/2 Cup Olive Oil
Salt
Pepper

Cheese Sauce

1 Cup Shredded Sharp Cheddar Cheese
1 Tablespoon Butter
1 Tablespoon All-Purpose Flour
1/2 Cup Beer
2 Tablespoons Heavy Cream
1 Tablespoon Dijon Mustard
Salt
Pepper

Directions

In a blender or food processor, crush pretzels until they are a breadcrumb consistency.  Place pretzel crumbs onto a plate and spread out evenly.  Beat eggs, a pinch of salt, and pepper, into a small bowl.  Heat olive oil in a 10 In. sautee` pan over medium heat. Dredge a chicken breast in the pretzel crumbs, dip in egg mixture, then coat in another coating of pretzels.  Carefully place each breast into the hot oil.  Do not overcrowd the pan.  Cook 3-4 minutes on each side, or until evenly browned on both sides and chicken is no longer soft to the touch. 

For the cheese sauce, heat the butter in the pan over medium heat until just melted.  Mix flour in and cook until rue is a golden brown, but not burnt and starts to smell.  Slowly add the beer and allow to come to a rapid simmer.  Lower heat to the lowest setting and add the cheese, cream, and mustard.  Salt and pepper to taste.  Serve over chicken, and enjoy.