Walnut Chicken With Dijon Cream Sauce

• 6 boneless skinless chicken breasts
• 14 cup butter or 14 cup margarine, melted
• 12 teaspoon garlic powder
• 12 cup progresso panko crispy breadcrumbs
• 14 cup Gold Medal all-purpose flour
• 12 cup finely chopped walnuts
• 14 cup sesame, seed
• 1 teaspoon salt
• 12 teaspoon fresh ground pepper
• 2 tablespoons butter or 2 tablespoons margarine
• 2 tablespoons olive oil
• 1 cup whipping cream
• 2 tablespoons Dijon mustard
• 2 tablespoons dry sherry
• 14 teaspoon salt
• 18 teaspoon fresh ground pepper

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.
2. In small bowl, mix melted butter and garlic powder.
3. In shallow dish, mix bread crumbs, flour, walnuts, sesame seed, 1 teaspoon salt and 1/2 teaspoon pepper.
4. Brush both sides of chicken with garlic butter; coat with bread crumb mixture.
5. In 12-inch skillet, heat 1 tablespoon each of the butter and oil over medium heat until butter is melted.
6. Add 3 chicken breasts; cook 8 to 12 minutes, turning once, until no longer pink in center.
7. Remove from skillet to serving platter; cover to keep warm.
8. Repeat with remaining 1 tablespoon each butter and oil and remaining 3 chicken breasts.
9. Meanwhile, in 1-quart saucepan, stir sauce ingredients with whisk until blended.
10. Heat to simmering; cook 10 minutes or until mixture thickens slightly and coats the back of a spoon.
11. Serve chicken with sauce.

chicken breasts, butter, garlic, progresso panko crispy breadcrumbs, gold medal allpurpose, walnuts, sesame, salt, ground pepper, butter, olive oil, whipping cream, mustard, sherry, salt, ground pepper

Taken from www.food.com/recipe/walnut-chicken-with-dijon-cream-sauce-500579 (may not work)