Panko-Crusted Chicken With Mustard-Maple Pan Sauce |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is a quick, easy, and delicious recipe from the Bon Appétit Test and was printed in the magazine (Oct. 2009). The sauce is so good, I recommend doubling it and drizzling it on veggies, rice, or potatoes! I love that this recipe uses basic ingredients that you probably have on hand. Enjoy! Ingredients:
16 ounces boneless skinless chicken breast halves, cut crosswise in half |
1 large egg |
1 tablespoon finely chopped fresh italian parsley |
2 teaspoons dijon mustard |
2 tablespoons dijon mustard |
1 cup panko breadcrumbs (japanese breadcrumbs) |
2 tablespoons olive oil |
1 cup low sodium chicken broth |
3 tablespoons pure maple syrup |
2 tablespoons coarse grain mustard |
1 teaspoon coarse grain mustard |
1 tablespoon chilled unsalted butter or 1 tablespoon dairy-free margarine |
Directions:
1. Using meat mallet or rolling pin, pound chicken in resealable plastic bag to 1/3-to 1/2-inch thickness. Whisk egg, parsley, and 2 teaspoons Dijon mustard in large bowl. Place chicken in egg mixture; turn to coat. Sprinkle chicken with salt and pepper. Dip each chicken piece in panko; turn to coat. Heat oil in large nonstick skillet over medium-high heat. Add chicken; cook until brown and cooked through, about 4 minutes per side.
2. Meanwhile, whisk broth, syrup, coarse-grained mustard, and remaining 2 tablespoons Dijon mustard in glass measuring cup.
3. Transfer chicken to plates. Add broth mixture to skillet; boil until reduced to 3/4 cup, stirring occasionally, about 4 minutes. Add butter; whisk until melted. Spoon sauce alongside chicken.
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