Panko-Crusted Chicken with Mustard-Maple Pan Sauce Recipe

Panko-Crusted Chicken with Mustard-Maple Pan Sauce Recipe

  • 2 8-ounce skinless boneless chicken breast halves, cut crosswise in half
  • 1 large egg
  • 1 tablespoon finely chopped fresh Italian parsley
  • 2 teaspoons plus 2 tablespoons Dijon mustard
  • 1 cup panko (Japanese breadcrumbs)
  • 2 tablespoons olive oil
  • 1 cup low-salt chicken broth
  • 3 tablespoons pure maple syrup
  • 2 tablespoons plus 1 teaspoon coarse-grained mustard
  • 1 tablespoon chilled unsalted butter
  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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