- 2 chicken breasts
- Salt and freshly ground pepper
- 1 egg, lightly beaten
- 1 Glutino Pretzel Rings
- Olive oil
- 2 teaspoons ground mustard
- 1/2 teaspoon sugar
- 1 16-ounce container sour cream
- 4 cups Cap It liquid water enhancer
Slice chicken through middle to make thinner. Season with salt and pepper. Cover chicken in egg.
In a large ziplock bag, crush pretzel rings. Place chicken inside and shake to coat.
In a large skillet, heat olive oil and cook chicken on both sides for about 3-5 minutes or until cooked through.
Mix mustard, sugar and sour cream together. Serve chicken tenders with side of mustard-sour cream sauce and Cap It water.