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.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| CHICKEN: | |
| 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 |
| SAUCE: | |
| 1 cup | whipping cream |
| 2 tablespoons | dijon mustard |
| 2 tablespoons | dry sherry |
| 1/4 teaspoon | salt |
| 1/8 teaspoon | freshly 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. 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: https://www.bettycrocker.com/recipes/walnut-chicken-with-dijon-cream-sauce/76016b25-ed95-4d1a-bfe1-95fcaf1defd4
