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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|Serving Size: 1 Serving (272g)|
|Recipe Makes: 4|
|Calories from Fat: 141 (29%)|
|Amt Per Serving||% DV|
|Total Fat 15.7g||21 %|
|Saturated Fat 4.2g||21 %|
|Monounsaturated Fat 7.3g|
|Polyunsanturated Fat 2.6g|
|Cholesterol 125.5mg||39 %|
|Sodium 754.3mg||26 %|
|Potassium 504.5mg||13 %|
|Total Carbohydrate 48.3g||14 %|
|Dietary Fiber 2.9g||12 %|
|Sugars, other 45.4g|
|Protein 36.2g||52 %|
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Calories per serving: 486
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