Oxmoor House Photo by: Oxmoor House

Walnut Chicken with Dijon Cream Sauce

Substitute pecans for walnuts to give this chicken a Southern accent.

Oxmoor House JUNE 2006

  • Yield: 6 servings
  • Cook time:24 Minutes
  • Prep time:26 Minutes


  • 1/4 cup butter or margarine, melted
  • 1/2 teaspoon garlic powder
  • 1/2 cup Japanese or fine, dry breadcrumbs (we tested with panko)
  • 1/4 cup all-purpose flour
  • 1/2 cup finely chopped walnuts
  • 1/4 cup sesame seeds
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 6 skinned and boned chicken breasts
  • 2 tablespoons butter or margarine, divided
  • 2 tablespoons olive oil, divided
  • 1 cup heavy whipping cream
  • 2 tablespoons Dijon mustard
  • 2 tablespoons dry sherry
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground pepper


Combine 1/4 cup butter and garlic powder in a small bowl, stirring well; set aside.

Combine breadcrumbs and next 5 ingredients in a shallow dish, stirring well.

Place each chicken breast between 2 sheets of heavy-duty plastic wrap; flatten to 1/2" thickness using a meat mallet or rolling pin.

Brush both sides of chicken with garlic butter; dredge in breadcrumbs.

Heat 1 tablespoon butter and 1 tablespoon olive oil in a large skillet over medium heat until butter melts. Add 3 chicken breasts; cook 4 to 6 minutes on each side or until lightly browned and done. Transfer to a serving platter; repeat procedure with remaining chicken, butter, and olive oil.

Meanwhile, combine whipping cream and remaining 4 ingredients in a small saucepan; whisk until blended. Bring to a simmer; cook 10 minutes or until mixture thickens slightly and coats the back of a spoon. Serve sauce with chicken.


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Walnut Chicken with Dijon Cream Sauce recipe