Saturday, October 3, 2009

Panko Crusted Chicken with Maple Mustard Pan Sauce

Maple Mustard Pan Sauce. Sounds fancy, right? But don't let the name fool you, this chicken was quick, easy, and delicious!
The panko crust kept the chicken moist and added great crunch while the sweetness of the maple syrup balanced nicely with the slight bite of the mustard. This is a great recipe for a weeknight meal or just fancy enough for a special occasion. As I was typing this entry, my daughter looked over my shoulder at the picture and said, 'Oh, that was so good.' This was definately a hit in our house!
Panko Crusted Chicken with Maple Mustard Pan Sauce
Bon Appetit, October 2009
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

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.

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1 comment:

  1. That looks delicious! I have no luck whatsoever pounding chicken, but I have seen extra thin chicken breast cutlets at the store. Maybe those would work?


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