PAN-ROASTED CHICKEN CUTLETS WITH MAPLE-MUSTARD DILL SAUCE

PAN-ROASTED CHICKEN CUTLETS WITH MAPLE-MUSTARD DILL SAUCE image

Categories Chicken

Yield 3 Servings

Number Of Ingredients 10

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4 (6-oz) skinless, boneless chicken breast halves
1/4 tsp salt
1/4 tsp black pepper
Cooking spray
2 Tbs chopped red onion
6 Tbs maple syrup
1/4 c Dijon mustard
1 Tbs water
1 tsp chopped fresh dill
1 tsp grated orange rind

Steps:

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound each to 1/4-inch-thickness using a meat mallet or small heavy skillet. Sprinkle chicken evenly with salt and pepper. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook 4 minutes on each side or until done. Remove chicken from pan. Reduce heat to medium. Add onion to pan; cook 1 minute. Add syrup and remaining ingredients; cook 1 minute or until thoroughly heated, stirring frequently. Serve sauce with chicken.