6 boneless and skinless chicken breasts
1 cup flour
4 eggs, whisked until smooth
2 cups panko (Japanese flaky breadcrumbs — available in the Asian section of most supermarkets)
1 T. chopped fresh thyme (I use lemon thyme when I can get it)
1 T. olive oil
2 cloves garlic, chopped
1 shallot, chopped
1 cup dry sherry
1 cup heavy cream
3/4 c. sour cream
1 heaping teaspoon dijon mustard and herb mustard
2 teaspoons grain mustard
salt and black pepper.
Place the chicken breasts on a board, cover with plastic wrap and pound to even out and flatten. Season with salt and pepper.
Prepare the breading station: Place the flour on a plate. Place the eggs in a pie plate. Place the panko in the food processor with the fresh thyme and process to crush the panko; place the mixture in a pie plate.
Heat oven to 350 degrees.
To prepare the chicken, dredge each piece in the flour, then in the eggs, and then in the panko. Heat the olive oil in a large saute pan until hot — I cook these at medium heat. Place as many chicken breasts in the pan as will fit without overcrowding (because they won’t brown if they’re jammed in there). Cook until the chicken is golden brown — about 2 minutes — then turn and brown on the other side. Remove from the pan and place on a cookie sheet — brown remaining chicken, then place cookie sheet in oven to finish cooking.
Remove the crumbs and oil from the pan, add the garlic, shallots and sherry to the pan, and over high heat, reduce until only 2-3 tablespoons of liquid remains. Add the cream and cook until about 1/2 cup of cream remains. Add the sour cream and mustards and mix well. Season with salt and pepper. Remove from heat. Remove chicken from oven — cut into slices — place on plate — drizzle with sauce.