New this month
Get the Allrecipes magazine
  • ✕
+
  • ✕
—
Photo of Pounded Chicken with Sherry-Dijon Sauce by AJHess

Pounded Chicken with Sherry-Dijon Sauce

Rated as 4 out of 5 Stars
 made it  |  1 reviews   |   photos

Recipe by:

"Pounded, Parmesan-breaded chicken with a Dijon-sherry sauce."
Added to shopping list. Go to shopping list.

Ingredients

30 m servings 561 cals
Original recipe yields 2 servings

Directions

{{model.addEditText}} Print

  • Prep

  • Cook

  • Ready In

  1. Preheat an oven to 500 degrees F (260 degrees C). Grease a baking sheet with olive oil.
  2. Mix egg and water together in a wide bowl. Mix bread crumbs and Parmesan cheese together in a separate bowl.
  3. 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. 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. 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).
You might also like
Bacon-Roasted Chicken with Potatoes

Simple, hearty meal with added bacon pizzazz.
Orange Herb Roasted Chicken

Citrus flavor adds zest to roasted chicken!
Roasted Balsamic Chicken with Baby Tomatoes

Rich flavor, roasted to perfection.

Get the magazine

Subscribe to Allrecipes Magazine

Get a full year for $10!

Cook 5-star weekday dinners every time.

Nutrition Facts


Per Serving: 561 calories; 29.1 g fat; 24.6 g carbohydrates; 46.1 g protein; 229 mg cholesterol; 746 mg sodium. Full nutrition

Similar recipes

Get the magazine

Subscribe to Allrecipes Magazine

Get a full year for $10!

Cook 5-star weekday dinners every time.

Reviews

Read all reviews 1
Rate and review
Most helpful
Most positive
Least positive
Newest

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 missi...

Read more
More Reviews