Walnut Chicken With Dijon Cream Sauce Recipe

Name: Walnut Chicken With Dijon Cream Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 boneless skinless chicken breasts; ¼ cup butter or ¼ cup margarine, melted; ½ teaspoon garlic powder; ½ cup progresso panko crispy breadcrumbs; ¼ cup Gold Medal all-purpose flour; ½ cup finely chopped walnuts; ¼ cup sesame, seed; 1 teaspoon salt; ½ 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; ¼ teaspoon salt; ⅛ teaspoon fresh ground pepper

Servings: persons

6 boneless skinless chicken breasts
¼ cup butter or ¼ cup margarine, melted
½ teaspoon garlic powder
½ cup progresso panko crispy breadcrumbs
¼ cup Gold Medal all-purpose flour
½ cup finely chopped walnuts
¼ cup sesame, seed
1 teaspoon salt
½ 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
¼ teaspoon salt
⅛ 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.

930

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 6 boneless skinless chicken breasts, ¼ cup butter or ¼ cup margarine, melted, ½ teaspoon garlic powder, ½ cup progresso panko crispy breadcrumbs, and more.

Yes, Walnut Chicken With Dijon Cream 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.

That's it — enjoy your meal!

Walnut Chicken With Dijon Cream Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions