POUNDED CHICKEN WITH SHERRY-DIJON SAUCE
Pounded, Parmesan-breaded chicken with a Dijon-sherry sauce.
Provided by AJHess
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 30m
Yield 2
Number Of Ingredients 11
Steps:
- Preheat an oven to 500 degrees F (260 degrees C). Grease a baking sheet with olive oil.
- Mix egg and water together in a wide bowl. Mix bread crumbs and Parmesan cheese together in a separate bowl.
- Melt butter with sherry, Worcestershire sauce, Dijon mustard, and garlic in a small saucepan over medium heat; cook until slightly thickened, about 5 minutes.
- 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.
- 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).
Nutrition Facts : Calories 560.9 calories, Carbohydrate 24.6 g, Cholesterol 229.2 mg, Fat 29.1 g, Fiber 1.2 g, Protein 46.1 g, SaturatedFat 12.2 g, Sodium 746 mg, Sugar 2.4 g
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Charles Moore
[email protected]This recipe is a winner! It's easy to make and the results are delicious.
Felix Clemet
[email protected]I'm not a big fan of chicken, but I really enjoyed this recipe.
Ishfaq Mayo
[email protected]This is a great recipe for a quick and easy weeknight meal.
Pass
[email protected]I've made this recipe several times and it's always a hit. It's a great dish to serve for company.
Adrian Fugon
[email protected]I'm so glad I found this recipe. It's a new favorite in our house.
Eddie Rhoades
[email protected]I would recommend using a good quality sherry for this recipe. It really makes a difference in the flavor of the sauce.
Maxwell Rochette
[email protected]I'm not a big fan of dijon mustard, but I really enjoyed the sauce in this recipe.
Sewly Khan
[email protected]This recipe is a keeper! It's easy to make and the results are amazing.
Ramen Xalel
[email protected]I'm definitely going to be making this again. It's a great recipe for a weeknight meal.
Sintea Kanom
[email protected]I served this with roasted potatoes and green beans and it was a perfect meal.
Flavia Louis
[email protected]I added a little bit of garlic powder to the chicken before pounding it and it really added a nice flavor.
Nandipha Memane
[email protected]I used boneless, skinless chicken breasts and they worked great in this recipe.
adam merhoumy
[email protected]This was my first time making pounded chicken and it was surprisingly easy. The sauce was also very easy to make and it tasted great.
Rtyu Mia
[email protected]I followed the recipe exactly and it turned out perfectly. I would definitely make this again.
Thulani Gumede
[email protected]The chicken was a little dry, but the sauce was amazing.
Ryan Naidoo
[email protected]I've made this dish several times and it's always a crowd-pleaser.
Ashish Rai
[email protected]I made this last night and it was a hit! My family loved the chicken and the sauce.
Penda Badjie
[email protected]This recipe was absolutely delicious! The chicken was so tender and flavorful, and the sherry-dijon sauce was the perfect complement.