Pan-Roasted Chicken Cutlets with Maple Mustard Dill Sauce
From lacrenshaw 15 years ago
- 10 minutes to make
- Serves 4
Gleaned from myrecipes, this originally appeared in Cooking Light magazine. I'm itching to know how all of these flavors compliment each other.
Ingredients
- 4 (6 ounce) skinless, boneless chicken breast halves shopping list
- 1/4 teaspoon salt shopping list
- 1/4 teaspoon black pepper shopping list
- cooking spray shopping list
- 2 tablespoons red onion, chopped shopping list
- 6 tablespoons maple syrup shopping list
- 1/4 cup Dijon mustard shopping list
- 1 tablespoon water shopping list
- 1 teaspoon fresh dill, chopped shopping list
- 1 teaspoon orange zest shopping list
How to make it
- Pound chicken breast halves to 1/4" thickness using a meat mallet.
- Sprinkle chicken evenly with salt and pepper.
- Heat a large non-stick skillet over medium high heat.
- Coat pan with cooking spray.
- Add chicken to pan
- Cook 4 minutes on each side OR until done.
- Remove chicken from pan.
- Reduce heat to medium.
- Add onion to pan and cook for 1 minute.
- Add syrup and remaining ingredients.
- Cook 1 minute OR until thoroughly heated, stirring frequently.
- Serve sauce with chicken.
The Rating
Reviewed by 4 people-
Oh yeah, this looks and sounds so elegant and delicious! Love the sounds of Maple mustard sauce!
juels
in Clayton loved it
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This sounds absolutely delish. I can't wait to make this one. Already saved and printed, thanks....:)
gagagrits
in Irmo loved it
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Nice One Lorraine. Great Flavors In There. Like You Said, It Will Be Interesting How These Flavors Come Together
goblue434
in Anniston loved it
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