Wednesday, April 29, 2015

Panko-crusted Chicken With Mustard-maple Pan Sauce

Total Time: 30 mins Preparation Time: 30 mins


  • Servings: 4
  • 16 ounces boneless skinless chicken breast halves, cut crosswise in half
  • 1 large egg
  • 1 tablespoon finely chopped fresh italian parsley
  • 2 teaspoons dijon mustard
  • 2 tablespoons dijon mustard
  • 1 cup panko breadcrumbs (japanese breadcrumbs)
  • 2 tablespoons olive oil
  • 1 cup low sodium chicken broth
  • 3 tablespoons pure maple syrup
  • 2 tablespoons coarse grain mustard
  • 1 teaspoon coarse grain mustard
  • 1 tablespoon chilled unsalted butter or 1 tablespoon dairy-free margarine


  • 1 using meat mallet or rolling pin, pound chicken in resealable plastic bag to 1/3-to 1/2-inch thickness. whisk egg, parsley, and 2 teaspoons dijon mustard in large bowl. place chicken in egg mixture; turn to coat. sprinkle chicken with salt and pepper. dip each chicken piece in panko; turn to coat. heat oil in large nonstick skillet over medium-high heat. add chicken; cook until brown and cooked through, about 4 minutes per side.
  • 2 meanwhile, whisk broth, syrup, coarse-grained mustard, and remaining 2 tablespoons dijon mustard in glass measuring cup.
  • 3 transfer chicken to plates. add broth mixture to skillet; boil until reduced to 3/4 cup, stirring occasionally, about 4 minutes. add butter; whisk until melted. spoon sauce alongside chicken.

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