Recipe by blucoat
This is a quick, easy, and delicious recipe from the Bon Appétit Test and was printed in the magazine (Oct. 2009). The sauce is so good, I recommend doubling it and drizzling it on veggies, rice, or potatoes! I love that this recipe uses basic ingredients that you probably have on hand. Enjoy!
Top Review by cmcgrale
I used your sauce with another recipe (buttermilk panko chicken) listed here, which I had already started on when I found your sauce. It is bangin'! I had to cook it quite a bit longer to thicken (since I live at altitude) by about 20 mins, but I agree that it is worth fixing in quantities. Thanks much for sharing! Delicious!
- 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
Directions See How It's Made
- 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.
- Meanwhile, whisk broth, syrup, coarse-grained mustard, and remaining 2 tablespoons Dijon mustard in glass measuring cup.
- 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.