Chicken Pounded Thin with Sherry-Dijon Sauce

This dish features tender chicken pounded thin for quick cooking and maximum flavor. Paired with a tangy sherry-Dijon sauce, it’s a simple yet elegant meal perfect for weeknight dinners or special occasions.

Start cooking ↓

TIME30 min

SERVINGS4

RATING4.9 / 5

Chicken Pounded Thin with Sherry-Dijon Sauce

COOKBOOK / 32433

01 / WHAT YOU NEED

Ingredients

Adjust servings4

1 tablespoon olive oil 1 egg, beaten 2 tablespoons water ½ cup whole wheat bread crumbs ¼ cup grated Parmesan cheese 2 tablespoons butter 3 tablespoons dry sherry 1 teaspoon Worcestershire sauce ½ teaspoon Dijon mustard ½ teaspoon minced garlic ¾ pound skinless, boneless chicken breast halves, pounded to 1/8-inch thick

02 / HOW TO MAKE IT

Let's cook.

01

Preheat and Prepare Bowls

Start by heating 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, mix the bread crumbs with the Parmesan cheese.

02

Make flavorful sauce

Next, melt the butter in a small saucepan over medium heat. Stir in the sherry, Worcestershire sauce, Dijon mustard, and garlic, letting it cook gently until the sauce thickens a bit, about 5 minutes.

03

Coat and Sauce Chicken

Dip each chicken breast into the egg mixture, making sure it’s well coated, then press it into the bread crumb mixture. Give it a little shake to let any extra crumbs fall off. Place the breaded chicken on the prepared baking sheet and spoon the sherry-Dijon sauce evenly over the top.

04

Bake Chicken Until Done

Pop the chicken in the oven on a rack set in the upper third and bake for 5 to 7 minutes, or until the chicken is cooked through and the juices run clear. To be sure, use a thermometer—165°F (74°C) is perfect. Enjoy!

03 / EXTRA DETAILS

Good to know.

Cook's tip

- Pound the chicken evenly to ensure it cooks quickly and stays juicy.
- Use a heavy skillet to get a nice sear on the chicken for extra flavor.
- Deglaze the pan with sherry slowly to capture all the browned bits for the sauce.

Why you’ll love it

This dish is a perfect balance of tender, thinly pounded chicken and a rich, tangy sauce. The sherry and Dijon mustard bring a bright flavor that makes every bite exciting. It’s quick to prepare, making it great for weeknight dinners or special occasions.

Serving ideas

Serve with simple sides like steamed vegetables or a light salad to complement the bold sauce. Mashed potatoes or buttered noodles are also excellent choices to soak up the flavorful sauce.

Storage & leftovers

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over low heat to keep the chicken tender and the sauce intact. Avoid microwaving to prevent drying out the meat.