Chicken Breast Pounded and Topped with Sherry-Dijon Sauce
A dish features tender chicken breasts that are quickly pounded for even cooking and topped with a flavorful sherry-Dijon sauce. It’s a simple yet elegant meal perfect for weeknight dinners or entertaining guests.
Prep Time20 min
Cook Time10 min
Total Time30 min
Difficulty
Medium
Practical Cooking Tips
Pound the chicken evenly to ensure it cooks uniformly and stays juicy.
Use dry sherry for a more authentic flavor in the sauce.
Let the sauce simmer gently to thicken without burning or separating.
Ingredients
0/11
Why This Recipe Stands Out
A perfect balance of tender chicken and a rich, flavorful sauce. The sherry and Dijon mustard add a tangy depth that brightens the meal. It’s quick to make but feels special enough for guests or weeknight dinners.
Step 1
Lightly heat your oven to 500°F (260°C) and lightly grease a baking sheet with some olive oil. In a shallow bowl, whisk together the egg and water. In another bowl, combine the bread crumbs and Parmesan cheese.
Step 2
Melt the butter in a small saucepan over medium heat. Stir in the sherry, Worcestershire sauce, Dijon mustard, and garlic, and let it cook for about 5 minutes until the sauce thickens a bit.
Step 3
Dip each chicken breast into the egg mixture, making sure it’s fully coated, then press it into the bread crumb mixture. Give the chicken a little shake to get rid of any excess crumbs, and place the pieces on your prepared baking sheet.
Step 4
Drizzle the sherry-Dijon sauce over the chicken, then pop the tray into the top third of the oven. Bake for about 5 to 7 minutes, or until the chicken is cooked through and no longer pink in the center. You can check by slicing into the thickest part or using a meat thermometer—165°F (74°C) is perfect. Enjoy!
131
people cooked this recipe
ByMichael Davis
Michael enjoys creating straightforward meals that are easy to prepare at home.
Serving Suggestions
Serve this chicken with steamed vegetables or a fresh green salad to keep the meal light. It also pairs well with mashed potatoes or rice to soak up the flavorful sauce. A crusty bread on the side is great for dipping.
Storage Guide
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave to avoid drying out the chicken. The sauce can be stored separately to maintain its texture.
Frequently Asked Questions
Can I use chicken thighs instead of chicken breasts?
Yes, but adjust the cooking time as thighs may take longer to cook through.
What can I substitute for dry sherry if I don’t have any?
You can use white wine or apple cider vinegar mixed with a bit of water as a substitute.
How do I know when the chicken is fully cooked?
The chicken should reach an internal temperature of 165°F (74°C) or be no longer pink inside.
Can I prepare the sauce in advance?
Yes, you can make the sauce ahead and drizzle it over the chicken right before baking.
Is it necessary to pound the chicken to 1/8-inch thickness?
Pounding ensures even cooking and tenderness, but you can adjust slightly if needed.
Can I bake the chicken at a lower temperature?
You can bake at a lower temperature, but it will take longer—monitor the chicken to avoid drying out.
What type of bread crumbs should I use?
Whole wheat bread crumbs are recommended for this recipe, but regular bread crumbs work too.
Can I skip the Parmesan cheese in the breading?
Yes, but the cheese adds flavor and helps with browning, so consider adding another seasoning if omitted.
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