Walnut Chicken with Dijon Cream Sauce
Walnuts are so good for you - one of the good fats - and this is a super way to get them into your diet. I love the creamy sauce drizzled on top.
|6||boneless skinless chicken breasts|
|1/4 cup||butter, melted|
|1/2 teaspoon||garlic powder|
|1/2 cup||panko crispy bread crumbs|
|1/4 cup||all-purpose flour|
|1/2 cup||finely chopped walnuts|
|1/4 cup||sesame seed|
|1/2 teaspoon||freshly ground pepper|
|2 tablespoons||olive oil|
|1 cup||whipping cream|
|2 tablespoons||dijon mustard|
|2 tablespoons||dry sherry|
|1/8 teaspoon||freshly ground pepper|
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. In small bowl, mix melted butter and garlic powder. In shallow dish, mix bread crumbs, flour, walnuts, sesame seed, 1 teaspoon salt and 1/2 teaspoon pepper. Brush both sides of chicken with garlic butter; coat with bread crumb mixture.
2. 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.
3. 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.