Walnut Chicken with Dijon Cream Sauce

Walnut Chicken with Dijon Cream Sauce

Chicken coated with Progresso® bread crumbs, Gold Medal® all-purpose flour and walnuts gives you a delicious skillet dinner – served with Dijon cream sauce.

Prep Time

50

Minutes

Total Time

50

Minutes

Makes

6

servings

Chicken
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
Sauce
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.
Makes 6 servings (1 chicken breast with sauce)

Nutrition Information:

1 Serving (1 Serving)
  • Calories 527
    • Total Fat 43g
      • (Saturated Fat 19g,),
    • Sodium 796mg;
    • Total Carbohydrate 13g
      • (Dietary Fiber 2g,
    • Protein 23g;
    Percent Daily Value*:
      Exchanges:
      • 1 Starch;
      • 3 Lean Meat;
      • 7 Fat;
      Carbohydrate Choices:
      • 1;
      *Percent Daily Values are based on a 2,000 calorie diet.