Walnut Crusted Chicken with Mustard Mushroom Creme Sauce

• 1 boneless skineless chicken breast
• 2 cup italian bread crumbs
• 1/2 cup finely chopped walnuts
• 2 eggs with 1tspn water
• 1/3 cup olive oil
• 1 tsp garlic salt
• 1 course ground black pepper
• 1 Montreal chicken seasoning
• 1 can low sodium chicken broth
• 1/2 pints heavy cream
• 3 tbsp butter
• 1 sliced mushrooms
• 3 tbsp spicy brown mustard
• 1 tbsp Dijon mustard
• 2 tbsp yellow mustard
• 1 tsp mustard powder
• 1 tbsp salt
• 1 tbsp pepper
• 1 tbsp vegetable herbs"seasoning"
• 1 mozzarella cheese optional
• 1 asparagus optional

1. slice chicken in halfs add to a bag and pound out to a thinner consistency.
2. once done season both sides of chicken with montreal & pepper seasoning.
3. add bread crumbs, and finely chopped walnuts to a bowl with garlic salt set aside
4. scramble eggs with water set aside
5. add a little olive oil at a time to pan on med high heat.
6. dip seasoned chicken into egg then into bread crumbs add to hot pan cook about 6-8 minutes per side.
7. Sauce: in the same pan u cooked chicken add butter & mushrooms cook, pinch of salt & pepper cook down about 12 minutes take out of pan.
8. Now add broth, heavy cream & all other ingredients.taste to your liking adjusting as needed cook down about 10minutes on med high heat, add mushrooms back in cook another 10minutes till sauce thickens.
9. if your wanting cheese on chicken add then place into 425F oven about 6minutes.
10. I cooked asparagus with just butter & olive oil.and assembled.Enjoy!

chicken breast, italian bread crumbs, walnuts, eggs, olive oil, garlic, ground black pepper, chicken seasoning, chicken broth, cream, butter, mushrooms, brown mustard, mustard, yellow mustard, mustard powder, salt, pepper, vegetable herbsseasoning, mozzarella cheese

Taken from cookpad.com/us/recipes/342935-walnut-crusted-chicken-with-mustard-mushroom-creme-sauce (may not work)