Pretzel Crusted Chicken Breast With Cheddar Cheesy Mustard Sauce

INGREDIENTS

• 4 quart-sized ziploc bags
• 4 small boneless skinless chicken breasts
• 1 (5 ounce) bag salted pretzels, any shape
• 1 tablespoon fresh thyme leave, chopped
• salt & freshly ground black pepper
• 2 eggs
• vegetable oil, for frying
• 2 tablespoons butter
• 2 tablespoons flour
• 2 cups milk
• 3/4 lb sharp cheddar cheese, shredded
• 2 tablespoons spicy brown mustard
• 1/4 cup flat leaf parsley, a generous handful, chopped
• 1/4 small yellow onion, finely chopped
• 1 large sour dill pickle, finely chopped
• 1 lemon, cut into wedges (garnish)