1. In a food processor, pulse pretzels until they're coarsely ground. There should be a mixture of coarse chunks and fine crumbs. Alternately, place pretzels in a sealable plastic bag and crush with a rolling pin. Transfer crumbs to a shallow dish.
2. In a bowl, whisk together eggs, 1 Tbsp. of the mustard, and 1 Tbsp. of the parsley.
3. Season chicken breasts with 1/4 tsp. of the pepper. Working with one piece at a time, dip chicken breasts into egg mixture, shaking off excess, and then dredge in pretzel mixture so they're coated on both sides.
4. Heat 1 Tbsp. of the oil in a large skillet over medium-high heat. Cook 3 pieces of chicken until they're golden brown and cooked through, about 3 to 4 minutes per side. Transfer pieces to a plate and cover loosely with foil to keep warm. Repeat with another 1 Tbsp. oil and 3 pieces of chicken.
5. In the same skillet, heat remaining 1 Tbsp. oil over medium-high heat; add garlic and saute for 30 seconds, until fragrant.
6. Add wine to the pan, scraping up brown bits and cooking until almost evaporated, 3 to 4 minutes. Add broth and remaining 3 Tbsp. mustard to the pan, reduce heat, and simmer until sauce has thickened slightly, about 3 to 4minutes more. Stir in remaining 1/4 tsp. pepper. Transfer sauce to a small pitcher.
7. To serve, sprinkle chicken with remaining 1 Tbsp. parsley. Serve sauce on the side.
Source: Hannaford fresh Magazine, September - October 2013