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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.

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Prep Time 50 min
Total Time 50 min
Servings 6

Ingredients

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

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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.

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 527

% Daily Value

Total Fat: 43g; 43%
(Saturated Fat 19g, 19% ),
Sodium: 796mg; 796%;
Total Carbohydrate: 13g; 13%
(Dietary Fiber 2g 2% ),
Protein: 23g; 23%

% Daily Value*:

Vitamin A: 0%;
Vitamin C: 0%;
Calcium: 0%;
Iron: 0%;

Exchanges:

1 Starch; 3 Lean Meat; 7 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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Posted 1/13/2013 9:15:05 PM REPORT ABUSE marywinaz said:

Rating:

Made this tonight and family LOVED it! I altered the recipe to make it gluten-free by using Gluten Free Bisquick and bread crumbs and omitted walnuts due to food allergy. The key to the recipe is in the sauce. I added an extra tablespoon of dijon and a squeeze of lemon juice, which made it perfect. The recipe makes a lot sauce, which was perfect because I made potato gnocchi as a side and used the sauce on it also. Loved by even my pickiest eater.

This reply was: Helpful Inspiring

Posted 11/5/2012 6:14:38 PM REPORT ABUSE kelpetgoodie said:

Rating:

This was very good! I didn't have Dijon mustard only honey mustard so that is what I used. This gave the sauce a hint of honey taste. I also didn't have enough sesame seeds so I added some sunflower seeds to the sesame seeds. I wasn't sure if I was going to like the sauce but it was delicious. The trick to not losing all the nuts and seeds off the chicken while frying is to let it get nice and brown before peeking or flipping.

This reply was: Helpful Inspiring