Panko-Crusted Chicken with Mustard-Maple Pan Sauce

This is another recipe that I found on the epicurious iPod app. It’s a really tasty combination of ingredients. The sauce is sweet and tangy, and the chicken is moist and crunchy. The parsley gives it a nice bit of freshness. It was a really satisfying weeknight meal. I served it with black beans and rice.

Panko-Crusted Chicken with Mustard-Maple Pan Sauce
The Bon Appétit Test Kitchen 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.

MacGourmet Rating: 4 Stars