Recipe

Pan Roasted Chicken Cutlets With Maple Mustard Dill Sauce Recipe


Pan Roasted Chicken Cutlets With Maple Mustard Dill Sauce Recipe Pleclare / All my dishes
1 year, 1 month ago
Serve with a side of orange-scented couscous to bring out the orange flavor in the sauce. From My Recipes.com
Prep:15m Cook:10m Servings:4

Pleclare

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Ingredients
  • 4(6oz.)skinless,boneless chicken breast halves
  • 1/4tsp salt
  • 1/4tsp black pepper
  • cooking spray
  • 2Tbs red chopped onion
  • 6Tbs maple syrup
  • 1/4c dijon mustard
  • 1Tbs water
  • 1tsp fresh chopped dill
  • 1tsp orange rind

Directions
  1. Place each chicken breastbetween 2 sheets of heavy-duty plastic wrap;pound each to 1/4" thickness using mallet or small heavy skillet. Sprinkle chicken evenly with salt and pepper.
  2. Heat a lg. non-stick skillet over med-high heat. Coat pan with cooking spray. Add chicken to pan ;cook 4 mins on each side or till done. Remove chicken from pan
  3. Reduce heat to medium. Add onion to pan;cook 1 min. Add syrup and remaining ingredients;cook 1 min. or till thoroughly heated,stirring frequently. Serve sauce with chicken.

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Comments

mamalou 1 year, 1 month ago said:
This sounds incredible! Have to try this soon!

chefmeow 1 year, 1 month ago said:
This sounds fantastic. Very impressive recipe and a great post. High 5.


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