Walnut Chicken with Dijon Cream Sauce

Ingredients

• 6  chicken breast boneless skinless
• 0.3 cup butter melted
• 0.5 teaspoon garlic powder 
• 0.5 cup panko bread crumbs crispy
• 0.3 cup flour all-purpose
• 0.5 cup walnut pieces finely chopped
• 0.3 cup sesame seed 
• 1 teaspoon salt 
• 0.5 teaspoon pepper freshly ground
• 2 tablespoons butter 
• 2 tablespoons olive oil 
• 1 cup whipping cream 
• 2 tablespoons dijon mustard 
• 2 tablespoons sherry dry
• 0.3 teaspoon salt 
• 0.1 teaspoon pepper freshly ground

Equipment

• bowl
• frying pan
• sauce pan
• whisk
• plastic wrap
• rolling pin
• meat tenderizer

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.
2. Brush both sides of chicken with garlic butter; coat with bread crumb mixture.
3. In 12-inch skillet, heat 1 tablespoon each of the butter and oil over medium heat until butter is melted.
4. Add 3 chicken breasts; cook 8 to 12 minutes, turning once, until no longer pink in center.
5. 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.
7. Heat to simmering; cook 10 minutes or until mixture thickens slightly and coats the back of a spoon.
8. Serve chicken with sauce.