Walnut Chicken with Dijon Cream Sauce

Prep Time: 26 Minutes

Cook Time: 24 Minutes

Ready In: 50 Minutes

Servings: 6

Substitute pecans for walnuts to give this chicken a Southern accent.

Ingredients:

1/4 cup butter or margarine, melted

1/2 teaspoon garlic powder

1/2 cup japanese or fine, dry breadcrumbs (we tested with panko)

1/4 cup all-purpose flour

1/2 cup finely chopped walnuts

1/4 cup sesame seeds

1 teaspoon salt

1/2 teaspoon freshly ground pepper

6 skinned and boned chicken breasts

2 tablespoons butter or margarine, divided

2 tablespoons olive oil, divided

1 cup heavy whipping cream

2 tablespoons dijon mustard

2 tablespoons dry sherry

1/4 teaspoon salt

1/8 teaspoon freshly ground pepper

Directions:

1. Combine 1/4 cup butter and garlic powder in a small bowl, stirring well; set aside.
2. Combine breadcrumbs and next 5 ingredients in a shallow dish, stirring well.
3. Place each chicken breast between 2 sheets of heavy-duty plastic wrap; flatten to 1/2 thickness using a meat mallet or rolling pin.
4. Brush both sides of chicken with garlic butter; dredge in breadcrumbs.
5. Heat 1 tablespoon butter and 1 tablespoon olive oil in a large skillet over medium heat until butter melts. Add 3 chicken breasts; cook 4 to 6 minutes on each side or until lightly browned and done. Transfer to a serving platter; repeat procedure with remaining chicken, butter, and olive oil.
6. Meanwhile, combine whipping cream and remaining 4 ingredients in a small saucepan; whisk until blended. Bring to a simmer; cook 10 minutes or until mixture thickens slightly and coats the back of a spoon. Serve sauce with chicken.

By RecipeOfHealth.com