Pounded, Parmesan-breaded chicken with a Dijon-sherry sauce.
I made a few modifications. I made extra sauce and used it to coat the chicken so the breadcrumb mixture would stick. As mentioned in another review, the crust was not crisp. I seared the chicken in a hot skillet and added some ground pepper before serving. Overall, quite delicious.
Read MoreI made a few modifications. I made extra sauce and used it to coat the chicken so the breadcrumb mixture would stick. As mentioned in another review, the crust was not crisp. I seared the chicken in a hot skillet and added some ground pepper before serving. Overall, quite delicious.
Breaded these mid-afternoon, put in the fridge, and took out about a half hour before I was ready to start dinner. This made Sunday dinner very easy. I just felt like there was something missing from the sauce, but not sure what. I used chicken tenders, and had no whole wheat bread, so I just put some of my homestyle bread in my mini chopper to make the bread crumbs. Next time, I'll probably put the chicken under the broiler at the very end, just briefly, as I would have liked a little crisper breading. However, it was plenty moist, we liked it, and I will make this one again.
