Recipe

Panko Crusted Chicken With Mustard Maple Pan Sauce Recipe

	Pleclare / All my dishes 1 month, 3 weeks ago A nice crispy chicken breast with a delicious pan sauce. Easy and delicious. Bon Appetit! Prep:30m Cook:30m Servings:4	Pleclare
	chickenpanko crumbseggitalian parsleydijon mustardolive oilchicken brothmaple syrup

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Ingredients

2 8oz. skinless,boneless chicken breat halves,cut crosswise in half.

1 lg. egg

1 Tbs fine chopped Italian parsley

2 tsp plus 2 Tbs dijon mustard

1 c Panko bread crumbs

2 Tbs olive oil

1 c chicken broth

3 Tbs pure maple syrup

2 Tbs plus 1 tsp coarse-grained mustard

1 Tbs chilled unsalted butter

Directions

Using meat mallet or rolling pin,pound chicken in resealable plastic bag to 1/3 to 1/2" thickness. Whisk egg,parsley and 2 tsp. dijon in large bowl. Place chicken in egg mixture;turn to coat. Sprinkle chicken with salt and pepper. Dip each piece in Panko;turn to coat.

Heat oil in large non-stick skillet over med-high heat. Add chicken;cook till browned and cooked through,about 4 mins a side.

Meanwhile,whisk broth,syrup,coarse-grained mustard and remaining 2 Tbs dijon in glass measuring cup.

Transfer chicken to plates. Add broth mixture to skillet;boil till reduced to 3/4 c,stirring occasionally,about 4 mins. Add butter;whisk till melted. Spoon sauce alongside chicken.

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