Panko-Crusted Chicken With Mustard-Maple Pan Sauce

Submitted 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!"

 

• Ready In: 30mins
• Ingredients: 12
• Serves: 4

ingredients

• 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

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.

Reviews

[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!

 

[Islandgirl.1]

We loved this dish; used honey mustard in place of the Dijon as that was all we had.The sauce took me about 10 minutes longer to reduce, but was definitely worth the wait!