For an extra layer of flavor, try adding a pinch of red pepper flakes to the breadcrumb mixture. Pounding the chicken to an even thickness ensures that it cooks quickly and evenly. If you don't have dry sherry on hand, you can substitute with chicken broth or white wine.
Pounded Chicken with Sherry-Dijon Sauce
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PREP TIME20 mins
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COOK TIME10 mins
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TOTAL TIME30 mins
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SERVING2 People
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VIEWS10
Experience the delightful fusion of tender, pounded chicken cloaked in a golden Parmesan crust, crowned with a luscious Sherry-Dijon sauce. A quick and elegant dish perfect for a weeknight indulgence.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate25 g
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Cholesterol229 mg
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Fiber1 g
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Protein46 g
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Saturated Fat12 g
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Sodium746 mg
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Sugar2 g
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Fat29 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 500 degrees F (260 degrees C). Lightly grease a baking sheet with olive oil. (5 minutes)
02
StepIn a wide bowl, whisk together the beaten egg and water. In a separate shallow dish, combine the bread crumbs and Parmesan cheese. (5 minutes)
03
StepIn a small saucepan over medium heat, melt the butter. Stir in the sherry, Worcestershire sauce, Dijon mustard, and minced garlic. Simmer until the sauce slightly thickens, approximately 5 minutes. (10 minutes)
04
StepDip each chicken breast into the egg mixture, ensuring it's fully coated. Then, press the chicken into the bread crumb mixture, gently tossing to remove any excess crumbs. Place the breaded chicken breasts onto the prepared baking sheet. (10 minutes)
05
StepDrizzle the Sherry-Dijon sauce evenly over the breaded chicken breasts. (2 minutes)
06
StepBake on a rack in the top third of the preheated oven until the chicken is cooked through and the juices run clear when pierced with a fork, about 5 to 7 minutes. An instant-read thermometer inserted into the center should register at least 165 degrees F (74 degrees C). (7 minutes)
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Bethel Brekke
Jun 28, 2025This recipe was a lifesaver on a busy weeknight! The Sherry-Dijon sauce is incredibly flavorful.
Adriel Grant
Jun 17, 2025My family loved this! The chicken was so tender and the Parmesan crust added a perfect crunch.
Josephine Pollich
Jun 15, 2025I added a squeeze of lemon juice to the sauce at the end for a little extra zing. Delicious!