Panko-Crusted Chicken With Mustard-Maple Pan Sauce

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: 30 mins
• 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.