Walnut Chicken with Dijon Cream Sauce

Ingredients

• 0.3 cup butter melted
• 2 tablespoons butter divided
• 6  skinned and boned chicken breasts 
• 2 tablespoons dijon mustard 
• 0.5 cup breadcrumbs dry with panko) fine
• 2 tablespoons cooking sherry dry
• 0.3 cup flour all-purpose
• 0.5 teaspoon garlic powder 
• 1 cup heavy whipping cream 
• 2 tablespoons olive oil divided
• 0.1 teaspoon pepper freshly ground
• 0.5 teaspoon pepper freshly ground
• 0.3 teaspoon salt 
• 1 teaspoon salt 
• 0.3 cup sesame seed 
• 0.5 cup walnuts finely chopped

Equipment

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

Directions

1. Combine 1/4 cup butter and garlic powder in a small bowl, stirring well; set aside.
2. Combine breadcrumbs and next 5 ingredients in a shallow dish, stirring well.
3. Place each chicken breast between 2 sheets of heavy-duty plastic wrap; flatten to 1/2" thickness using a meat mallet or rolling pin.
4. Brush both sides of chicken with garlic butter; dredge in breadcrumbs.
5. Heat 1 tablespoon butter and 1 tablespoon olive oil in a large skillet over medium heat until butter melts.
6. Add 3 chicken breasts; cook 4 to 6 minutes on each side or until lightly browned and done.
7. Transfer to a serving platter; repeat procedure with remaining chicken, butter, and olive oil.
8. Meanwhile, combine whipping cream and remaining 4 ingredients in a small saucepan; whisk until blended. Bring to a simmer; cook 10 minutes or until mixture thickens slightly and coats the back of a spoon.
9. Serve sauce with chicken.