Walnut Chicken With Dijon Cream Sauce

Total Time: 50 mins Preparation Time: 50 mins

Ingredients

• Servings: 6
• 6 boneless skinless chicken breasts
• 1/4 cup butter or 1/4 cup margarine, melted
• 1/2 teaspoon garlic powder
• 1/2 cup progresso panko crispy breadcrumbs
• 1/4 cup gold medal all-purpose flour
• 1/2 cup finely chopped walnuts
• 1/4 cup sesame, seed
• 1 teaspoon salt
• 1/2 teaspoon fresh ground pepper
• 2 tablespoons butter or 2 tablespoons margarine
• 2 tablespoons olive oil
• 1 cup whipping cream
• 2 tablespoons dijon mustard
• 2 tablespoons dry sherry
• 1/4 teaspoon salt
• 1/8 teaspoon fresh ground pepper

Recipe

• 1 between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/2 inch thick.
• 2 in small bowl, mix melted butter and garlic powder.
• 3 in shallow dish, mix bread crumbs, flour, walnuts, sesame seed, 1 teaspoon salt and 1/2 teaspoon pepper.
• 4 brush both sides of chicken with garlic butter; coat with bread crumb mixture.
• 5 in 12-inch skillet, heat 1 tablespoon each of the butter and oil over medium heat until butter is melted. add 3 chicken breasts; cook 8 to 12 minutes, turning once, until no longer pink in center. remove from skillet to serving platter; cover to keep warm. repeat with remaining 1 tablespoon each butter and oil and remaining 3 chicken breasts.
• 6 meanwhile, in 1-quart saucepan, stir sauce ingredients with whisk until blended. heat to simmering; cook 10 minutes or until mixture thickens slightly and coats the back of a spoon. serve chicken with sauce.