Ingredients
- Two 8 ounce boneless-skinless chicken breast halves (cut crosswise in half)
- 1 large egg
- 1 Tbsp finely chopped fresh Italian parsley
- 2 tsp + 2 Tbsp dijon mustard
- 1 cup Panko
- 2 Tbsp olive oil
- 1 cup low-salt chicken broth
- 3 Tbsp pure maple syrup
- 1 tsp + 2 Tbsp coarse-grained mustard
- 1 Tbsp chilled unsalted butter
Directions
- Pound chicken in plastic bag with mallet or small frying pan to 1/3 to 1/2 inch thick.
- Whisk egg, parsley, and 2 tsp of Dijon Mustard in large bowl.
- Place chicken in egg mixture: turn to coat
- Sprinkle chicken with salt and pepper
- Dip chicken into Panko: turn to coat.
- Heat: oil in large skillet over medium-high heat. Cook until brown and cooked through. (about 4 minutes each side)
- Whisk broth, syrup, coarse-grained mustard, and remaining 2 TBSP of 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 onto chicken and serve.
