Name: Pounded Chicken with Sherry-Dijon Sauce
Prep time: 20 min
Cook time: 20 min
Yield: 2
Ingredients: Olive oil - 1 tablespoon; Egg, beaten - 1; Water - 2 tablespoons; Whole wheat bread crumbs - ½ cup; Grated Parmesan cheese - ¼ cup; Butter - 2 tablespoons; Dry sherry - 3 tablespoons; Worcestershire sauce - 1 teaspoon; Dijon mustard - ½ teaspoon; Minced garlic - ½ teaspoon; Skinless, boneless chicken breast halves, pounded to 1/8-inch thick - ¾ pound

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Pounded Chicken with Sherry-Dijon Sauce

1. Olive oil - 1 tablespoon

2. Egg, beaten - 1

3. Water - 2 tablespoons

4. Whole wheat bread crumbs - ½ cup

5. Grated Parmesan cheese - ¼ cup

6. Butter - 2 tablespoons

7. Dry sherry - 3 tablespoons

8. Worcestershire sauce - 1 teaspoon

9. Dijon mustard - ½ teaspoon

10. Minced garlic - ½ teaspoon

11. Skinless, boneless chicken breast halves, pounded to 1/8-inch thick - ¾ pound

How to cook deliciously - Pounded Chicken with Sherry-Dijon Sauce

1. Stage

Preheat an oven to 500 degrees F (260 degrees C). Grease a baking sheet with olive oil.

2. Stage

Mix egg and water together in a wide bowl. Mix bread crumbs and Parmesan cheese together in a separate bowl.

3. Stage

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. Stage

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. Stage

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).