Pretzel-Crusted Chicken with Honey Mustard Sauce

Pat your chicken breasts dry with paper towels. This helps the coating stick better!

Get three shallow dishes or plates ready.

* In the first dish, put your flour. Season it with a pinch of salt and pepper.

* In the second dish, place your lightly beaten eggs.

* In the third dish, put your crushed pretzels. You can crush them in a bag with a rolling pin or in a food processor – just aim for coarse crumbs, not dust!

Take each chicken breast and first dredge it in the flour, tapping off any excess. Then, dip it into the egg, letting any extra drip off. Finally, press it firmly into the crushed pretzels, making sure it’s well-coated on all sides.

Heat the olive oil in a large skillet over medium heat. Once the oil is shimmering, carefully place the coated chicken breasts in the skillet. Cook for about 5-7 minutes per side, or until golden brown and cooked through. You can check if it’s done by cutting into the thickest part – it should be white all the way through with no pink.

While the chicken is cooking, whisk together the mayonnaise, honey, Dijon mustard, and lemon juice (if using) in a small bowl until smooth and creamy.

Once the chicken is cooked, let it rest for a minute or two. Serve it warm with a generous drizzle of your delicious homemade honey mustard sauce. This is wonderful with a side of steamed vegetables or a simple salad.