Ingredients:

• 2 ounces plain potato chips

• 2 ounces thin pretzel sticks

• ½ teaspoon red pepper flakes

• 2 eggs

• 1 tablespoon low-sodium soy sauce

• 1 ¼ pounds skinless, boneless chicken breast halves

• 2 tablespoons canola or vegetable oil

• 1 ½ cups sweet white wine (such as Riesling)

• Pinch saffron threads

• 1 teaspoon dry parsley

• ¼ teaspoon salt

• 2 tablespoons butter

• 1 tablespoon cornstarch

• 2 tablespoons cold water

Preparation:

1. Preheat the oven to 450 F. In a food processor, combine the potato chips, pretzels and red pepper flakes, then pulse until they are reduced to very fine crumbs. Transfer the mixture to a wide, shallow bowl and set aside.

2. In a second wide, shallow bowl, whisk together the eggs and soy sauce. Set aside. Carefully slice each chicken breast in half horizontally to create 2 thin fillets.

3. One at a time, place the chicken breasts in the egg mixture, turning to coat both sides. Dredge each fillet through the chip and pretzel mixture, turning to coat both sides. In a large, oven-safe skillet over medium-high, heat the oil until very hot. Add the chicken breasts and cook until browned on the bottom, about 4 minutes. Turn the breasts, then place the skillet in the oven. Bake for 10 minutes.

4. Remove the chicken from the oven and transfer to a serving plate. Cover with foil to keep warm. Return the skillet to the stovetop over medium-high heat. Add the wine, saffron, parsley and salt. Bring to a simmer, stirring and scraping the bottom of the pan with a spoon to release any browned bits.

5. Simmer until the liquid is reduced by half, then add the butter and swirl it in until melted.

6. In a small glass, mix the cornstarch and water, then add to the skillet. Return to a simmer, stirring constantly, and cook until thickened, about 1 to 2 minutes.

7. Serve the chicken with the pan sauce. Makes 6 servings.