Crispy Chicken Topped With Maple Mustard Sauce
From mommyluvs2cook 15 years ago
- 12 minutes to make
- Serves 4
Panko crusted chicken served with a sweet and delicious sauce.
Ingredients
- 4 chicken breast halves shopping list
- 2 eggs shopping list
- 2 tbs chopped parsley shopping list
- 3 tsp Dijon mustard shopping list
- 1-2 cups panko breadcrumbs shopping list
- 3 Tbs. olive oil shopping list
- 1 cup chicken broth shopping list
- 3 Tbs maple syrup (100% pure is recommended) shopping list
- 2 Tbs. plus a tsp. of coarse-grained mustard shopping list
- 1 Tbs butter shopping list
How to make it
- Pound out chicken breast halves between plastic wrap or in a resealable bag to 1/3-1/2 inch thickness. In a large bowl mix together eggs parsley and Dijon. Place chicken in egg mix then in Panko.
- Heat oil in large non stick skillet over med high heat. Add chicken and cook until done, about 4 minutes a side and transfer to a plate and keep warm.
- Whisk together broth, syrup and coarse mustard in measuring cup. Add to skillet chicken was in and bring to a boil. Boil until reduced to about 3/4 cup, about 4 minutes. Add butter and stir till melted. Spoon sauce over chicken and enjoy!!!
The Rating
Reviewed by 10 people-
I've had this one bookmarked for quite some time and finally made it earlier this week. I followed the recipe to the letter. Super easy to make and it was really delicious! A keeper for sure! Thanks, mommyluvs!
babskitchen
in Ft. Myers loved it
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I have to admit I was skeptical about this while the sauce was boiling. It smelled really mustardy. I took one bite and immediately poured on more sauce! Really delicious with a hint of sweet from the syrup. I did use vegetable broth as I had a ca...more
frankieanne
in Somewhere loved it
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yum!
pleclare
in Framingham loved it
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