Walnut Crusted Chicken with Mustard Mushroom Creme Sauce. Sticking walnuts to chicken breasts using a not-so-sweet garlic-mustard 'glue' makes Chef John's nut-crusted chicken crunchy on the outside and moist on the inside. Walnut Crusted Chicken is a crunchy, oven-baked chicken with a zesty yogurt dipping sauce. Perfect for those craving crispy chicken cutlets, but without the fat.

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Here's what you do: First, combine the ground walnuts, cheese, herbs and spices in a shallow bowl. Then, beat the egg and mustard together in a second shallow bowl. One at a time, dip the tenders into the egg mixture, and then into the walnut mixture. We can prepare Walnut Crusted Chicken with Mustard Mushroom Creme Sauce using 23 active ingredients and also 6 steps. Right here is exactly how we achieve.

Active ingredients of Walnut Crusted Chicken with Mustard Mushroom Creme Sauce

Guidelines. of chicken.
Instructions. 1 of boneless skineless chicken breast.
Step by step. 2 cup of italian bread crumbs.
Step by step. 1/2 cup of finely chopped walnuts.
Directions. 2 of eggs with 1tspn water.
Directions. 1/3 cup of olive oil.
Guidelines. 1 tsp of garlic salt.
Directions. 1 of course ground black pepper.
Step by step. 1 of Montreal chicken seasoning.
Directions. of sauce.
Instructions. 1 can of low sodium chicken broth.
Instructions. 1/2 pints of heavy cream.
Detaile. 3 tbsp of butter.
Directions. 1 of sliced mushrooms.
Step by step. 3 tbsp of spicy brown mustard.
Step by step. 1 tbsp of Dijon mustard.
Instructions. 2 tbsp of yellow mustard.
Guidelines. 1 tsp of mustard powder.
Detaile. 1 tbsp of salt.
Guidelines. 1 tbsp of pepper.
Step by step. 1 tbsp of vegetable herbs"seasoning".
Step by step. 1 of mozzarella cheese optional.
Instructions. 1 of asparagus optional.

Use your fingers, a fork, or tongs. Stir in the walnut mixture and adjust the seasoning with the lemon juice, salt, and pepper. Return the chicken to the pan to coat with the sauce. Continue with remaining chicken, adding more butter and olive oil if needed.

Step by step To Make Walnut Crusted Chicken with Mustard Mushroom Creme Sauce

slice chicken in halfs add to a bag and pound out to a thinner consistency. once done season both sides of chicken with montreal & pepper seasoning..
add bread crumbs, and finely chopped walnuts to a bowl with garlic salt set aside.
scramble eggs with water set aside.
add a little olive oil at a time to pan on med high heat. dip seasoned chicken into egg then into bread crumbs add to hot pan cook about 6-8 minutes per side..
Sauce: in the same pan u cooked chicken add butter & mushrooms cook, pinch of salt & pepper cook down about 12 minutes take out of pan. Now add broth, heavy cream & all other ingredients.taste to your liking adjusting as needed cook down about 10minutes on med high heat, add mushrooms back in cook another 10minutes till sauce thickens..
if your wanting cheese on chicken add then place into 425°F oven about 6minutes. I cooked asparagus with just butter & olive oil.and assembled.Enjoy!.

After all meat is removed, add shallots and mushrooms to cook, stirring often until mushrooms are browned. Add garlic and cook for one minute. Add mustard and cream and stirring a couple minutes allowing the sauce to thicken. Add panko and blend, using on/off turns. Mix mustard, basil, dill and rosemary in medium bowl.

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