Panko-crusted Chicken with Mustard-maple Pan Sauce
Most of the ingredients used in this recipe are staples, so all you need to buy are the breadcrumbs, chicken, and parsley."Delicious! I followed the recipe almost exactly. The chicken was cut-it-with-a-spoon tender and just as juicy. This is one of those dishes where you lick your plate afterwards. Even Denise liked it. " - sethR
Yield: 4 Ready in 45 minutes
favorite of 19 people 18 people want to try
Verified by stevemur
|2 8-ozskinless boneless chicken breast halves; cut crosswise in half|
|1 tablespoonfresh Italian parsley; finely chopped|
|2 teaspoonsDijon mustard; plus 2 tablespoons|
|1 cuppanko; (Japanese breadcrumbs)|
|2 tablespoonsOlive oil|
|1 cuplow-salt chicken broth|
|3 tablespoonspure maple syrup|
|2 tablespoonscoarse-grained mustard; plus 1 teaspoon|
|1 tablespoonunsalted butter; chilled|
Panko-crusted Chicken with Mustard-maple Pan Sauce Preparation
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.
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.
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