PANKO-CRUSTED CHICKEN WITH MUSTARD-MAPLE PAN SAUCE

PANKO-CRUSTED CHICKEN WITH MUSTARD-MAPLE PAN SAUCE image

Yield 4

Number Of Ingredients 13

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2 8-ounce skinless boneless chicken breast halves, cut crosswise in half
1 large egg
1 tbsp finely chopped fresh Italian parsley
1 tbsp finely chopped fresh sage or thyme
2 tsp Dijon mustard
1/2 tsp cayenne pepper
1 cup panko
2 tbsp olive oil
1 cup low-salt chicken broth
3 tbsp pure maple syrup
2 tbsp plus 1 tsp coarse grained mustard
2 tbsp Dijon mustard
1 tbsp chilled butter

Steps:

Using meat mallet or rolling pin, pound chicken in resealable plastic bag to 1/3 - 1/2 - inch thickness. Whisk egg, herbs, 2 tsp Dijon mustard and cayenne pepper 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 non-stick skillet over medium-high heat. Add chicken; cook until brown and cooked through, about 4 min. per side. Meanwhile, whisk broth, syrup, coarse grained mustard and 2 tbsp Dijon mustard in glass measuring cup. Transfer chicken to plates, or place in 250 degree oven. Add broth mixture to skillet; boil until reduced to 3/4 cup, stirring occasionally, about 6 min. Add butter, whisk until melted. Spoon sauce on plate, place chicken on top.