Panko-Crusted Chicken With Maple-Ginger Sauce
From maureenlaw 15 years ago
- 15 minutes to make
- Serves 4
I love to use Panko crumbs, and this recipe is an easy one, and delicious.
Ingredients
- 4 chicken breasts, pounded flat shopping list
- 1 large egg shopping list
- 1 tablespoon finely chopped parsley shopping list
- 1 cup panko (Japanese bread crumbs) shopping list
- 1 teaspoon salt shopping list
- 1/2 teaspoon pepper shopping list
- 2 tablespoons olive oil shopping list
- 1 cup chicken broth shopping list
- 3 tablespoons pure maple suryp shopping list
- 1 tablespoon ginger, freshly grated shopping list
- 1 tablespoon butter shopping list
How to make it
- Using a meat mallet or rolling pin, pound chicken between wax paper to 1/3 to 1/2 inch thickness
- Whisk egg and parsley in a large bowl
- Place chicken in egg mixture and turn to coat
- Dip each piece of chicken in panko and coat well
- Sprinkle with salt and pepper
- Heat oil in a large skillet over medium-high heat and cook chicken until brown and cooked through, about 4 minutes per side
- Transfer chicken to plate and keep warm
- Whisk broth, syrup and ginger and add to skillet
- Boil until reduced to 3/4 cup, stirring occasionally, about 4 minutes
- Add butter, whisk until melted
- Serve over chicken
The Rating
Reviewed by 3 people-
Yum!
pleclare
in Framingham loved it
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Thanks for the great post - sounds really good!
valinkenmore
in Malott loved it
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I have a couple of other recipes using chicken and Panko. I have found I prefer to use Panko over bread crumbs almost every time. This looks like another recipe I'll love. Thanks for the posting..
shibattou
in Fort Mohave loved it
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