Walnut Chicken With Dijon Cream Sauce

• 1/4 cup butter or margarine, melted
• 1/2 teaspoon garlic powder
• 1/2 cup Japanese or fine, dry breadcrumbs (we tested with panko)
• 1/4 cup all-purpose flour
• 1/2 cup finely chopped walnuts
• 1/4 cup sesame seeds
• 1 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 6 skinned and boned chicken breasts
• 2 tablespoons butter or margarine, divided
• 2 tablespoons olive oil, divided
• 1 cup heavy whipping cream
• 2 tablespoons Dijon mustard
• 2 tablespoons dry sherry
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground pepper

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. Add 3 chicken breasts; cook 4 to 6 minutes on each side or until lightly browned and done. Transfer to a serving platter; repeat procedure with remaining chicken, butter, and olive oil.
6. 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. Serve sauce with chicken.

butter, garlic, japanese, allpurpose, walnuts, sesame seeds, salt, freshly ground pepper, chicken breasts, butter, olive oil, heavy whipping cream, mustard, sherry, salt, freshly ground pepper

Taken from www.myrecipes.com/recipe/walnut-chicken-with-dijon-cream-sauce (may not work)