Panko-Crusted Chicken with Mustard-Maple Pan Sauce
Easy to whip up any night of the week. Most of the items used are already in your pantry. Try pairing up with Maple-Roasted Brussels Sprouts w/Toasted Hazelnuts. Panko is in the breadcrumb aisle at your supermarket.
Ingredients:
2 8 oz skinless boneless chicken breast halves, cut crosswise in half
1 large egg
1 tbsp finely chopped fresh Italian parsley
2 tsp plus 2 tbsp Dijon mustard
1 cup panko (Japanese breadcrumbs)... I finely grind in food processor
2 tbsp olive oil
1 cup low-salt chicken broth
3 tbsp pure maple syrup
2 tbsp plus 1 tsp coarse-grained mustard
1 tbsp chilled unsalted butter
Using meat mallet or rolling pin, pound chicken in resealable plastic bag to 1/3-1/2″ thickness. Whisk egg, parsley, and 2 teaspoons Dion 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 large nonstick skillet over medium-high heat. Add chicken; cook until brown and cooked through, about 4 minutes per side.
Meanwhile, whisk broth, syrup, coarse-grained mustard, and remaining 2 tablespoons Dijon mustard in glass measuring cup.
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.
