4 chicken breasts, trimmed
2/3 cup all-purpose flour
1/2 tsp black pepper
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp paprika
Set up an assembly line for the chicken. In the first bow, mix flour, pepper, onion powder, garlic powder and paprika. Place a second bowl next to the first bowl and add the beaten eggs. Finally, in the last bowl add the crushed pretzel rods. Dredge chicken breast in flour, next dip it into the eggs and, finally, roll it on the pretzels and ensure it is evenly coated. Place chicken on the baking sheet and bake 35 minutes or until internal temperature reaches 165 degrees.
Half was into the cook time of the chicken, begin the mustard ale sauce. In a sauce pan, oven medium-low temperature, heat cream and ale till steaming. Whisk in the mustard and honey till smooth. Increase heat to medium and bring the sauce to a gentle simmer. Simmer 10-15 minutes whisking often to prevent scorching or separating. When sauce has thickened and reduced by half turn heat to low, and wait till the chicken has finished cooking.
To serve, slice chicken and top with honey mustard ale sauce.