Walnut Chicken with Dijon Cream Sauce

Serves: 6

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.

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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 teaspoon salt
1/2 teaspoon freshly ground pepper
2 tablespoons butter
2 tablespoons olive oil
1 cup whipping cream
2 tablespoons dijon mustard
2 tablespoons dry sherry
1/4 teaspoon salt
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.

Source: http://www.bettycrocker.com/recipes/walnut-chicken-with-dijon-cream-sauce/76016b25-ed95-4d1a-bfe1-95fcaf1defd4

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