Walnut Chicken With Dijon Cream Sauce

This is a Betty Crocker recipe. There is a little prep work involved so start a good hour or so before you plan to eat. It's well worth the wait. I think any kind of a sauce would be good with this.

• Ready In: 50 mins
• Serves: 6

Ingredients

• 6  boneless skinless chicken breasts
• 1⁄4 cup butter or 1⁄4 cup margarine, melted
• 1⁄2 teaspoon garlic powder
• 1⁄2 cup  progresso panko crispy  breadcrumbs
• 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 fresh ground pepper
• 2  tablespoons butter or 2  tablespoons 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 fresh 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.
2. In small bowl, mix melted butter and garlic powder.
3. In shallow dish, mix bread crumbs, flour, walnuts, sesame seed, 1 teaspoon salt and 1/2 teaspoon pepper.
4. Brush both sides of chicken with garlic butter; coat with bread crumb mixture.
5. 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.
6. 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.