Panko-crusted chicken served with a sweet and delicious maple mustard sauce.

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Recipe Summary

prep:
20 mins
cook:
20 mins
total:
40 mins
Servings:
4
Yield:
4 chicken breasts
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Pound out chicken breast halves between 2 sheets of plastic wrap or in a resealable bag to 1/3- to 1/2-inch thickness.

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  • Mix eggs, parsley, and Dijon mustard together in a large bowl. Pour panko into a separate bowl. Place chicken in the egg mixture, then dip in panko.

  • Heat olive oil over medium-high heat in a large, nonstick skillet. Add chicken breasts and cook until no longer pink in the centers and juices run clear, about 4 minutes per side. Transfer to a plate and keep warm.

  • Whisk chicken broth, maple syrup, and 2 tablespoons plus 1 teaspoon coarse-grain mustard together in a bowl. Pour into the same skillet used to cook chicken and bring to a boil. Cook sauce until reduced to about 3/4 cup, about 4 minutes. Stir in butter until melted. Spoon sauce over chicken and serve.

Nutrition Facts

397 calories; protein 29.6g; carbohydrates 31.9g; fat 19g; cholesterol 155.6mg; sodium 730.4mg. Full Nutrition
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