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
Preparation
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.
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.
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.
