Walnut Chicken With Dijon Cream Sauce |
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Prep Time: 50 Minutes Cook Time: 0 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This is a Betty Crocker recipe. There is a little prep work involved so start a good hour or so before you plan to eat. It's well worth the wait. I think any kind of a sauce would be good with this. Ingredients:
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 |
Directions:
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.
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