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Walnut Chicken with Dijon Cream Sauce
Walnut Chicken with Dijon Cream Sauce
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Prep Time:
50 minutes
Total Time:
50 minutes
Walnut-crusted chicken served with creamy Dijon sauce for a scrumptious skillet dinner.
Ingredients:
  • 6 boneless skinless chicken breasts
  • 1/4 cup butter or margarine, melted
  • 1/2 teaspoon garlic powder
  • 1/2 cup Progresso™ panko crispy bread crumbs
  • 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 freshly ground pepper
  • 2 tablespoons butter or margarine
  • 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
Instructions:
  • Place each chicken breast between sheets of plastic wrap or wax paper and pound with a meat mallet or rolling pin until about 1/2 inch thick. Mix melted butter and garlic powder in a small bowl. In a shallow dish, combine bread crumbs, flour, walnuts, sesame seeds, 1 teaspoon salt, and 1/2 teaspoon pepper. Brush both sides of the chicken with garlic butter and coat with the bread crumb mixture.
  • In a large skillet, melt 1 tablespoon of butter with 1 tablespoon of oil over medium heat. Add 3 chicken breasts and cook for 8 to 12 minutes, turning once, until fully cooked. Transfer the chicken to a serving platter, cover to keep warm, and repeat the process with the remaining butter, oil, and chicken breasts.
  • In a 1-quart saucepan, whisk sauce ingredients until well combined. Bring to a simmer and cook for 10 minutes until the sauce slightly thickens and coats the back of a spoon. Serve with chicken.

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