Pounded Chicken With Sherry-Dijon Sauce Recipe

Name: Pounded Chicken With Sherry-Dijon Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 egg, beaten; 2 tablespoons water; 1/2 cup whole wheat bread crumbs; 1/4 cup grated Parmesan cheese; 2 tablespoons butter; 3 tablespoons dry sherry; 1 teaspoon Worcestershire sauce; 1/2 teaspoon Dijon mustard; 1/2 teaspoon minced garlic; 3/4 pound skinless, boneless chicken breast halves, pounded to 1/8-inch thick

Servings: persons

1 tablespoon olive oil
1 egg, beaten
2 tablespoons water
1/2 cup whole wheat bread crumbs
1/4 cup grated Parmesan cheese
2 tablespoons butter
3 tablespoons dry sherry
1 teaspoon Worcestershire sauce
1/2 teaspoon Dijon mustard
1/2 teaspoon minced garlic
3/4 pound skinless, boneless chicken breast halves, pounded to 1/8-inch thick

1
Preheat an oven to 500 degrees F (260 degrees C). Grease a baking sheet with olive oil.
2
Mix egg and water together in a wide bowl. Mix bread crumbs and Parmesan cheese together in a separate bowl.
3
Melt butter with sherry, Worcestershire sauce, Dijon mustard, and garlic in a small saucepan over medium heat; cook until slightly thickened, about 5 minutes.
4
Dip chicken breasts into the beaten egg to coat. Press the dipped breasts into bread crumbs and gently toss between your hands so any bread crumbs that haven't stuck can fall away. Arrange onto the prepared sheet. Drizzle sherry-Dijon sauce over the breaded chicken breasts.
5
Bake on a rack in the top third of the preheated oven until no longer pink in the center and the juices run clear, 5 to 7 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

289

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 egg, beaten, 2 tablespoons water, 1/2 cup whole wheat bread crumbs, and more.

Yes, Pounded Chicken With Sherry-Dijon Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pounded Chicken With Sherry-Dijon Sauce

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