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    Home » Recipes

    Panko-Crusted Chicken with Mustard-Maple Pan Sauce

    Published: Jan 12, 2010 · Modified: Nov 25, 2019 by Ashley

    This post may contain affiliate links, which won’t change your price but will share some commission.

    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.

     Plate of crusted chicken with 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 ⅓-to
    ½-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 ¾ cup, stirring occasionally, about 4 minutes. Add butter; whisk until melted. Spoon sauce alongside chicken.

    MacGourmet Rating: 4 Stars

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    Comments

    1. M. McConahey

      November 18, 2010 at 6:46 pm

      In my quest to create a pear, carmelized onion, and goat cheese pizza I came across your blog. The next night I set out to make this dish for my family. Big hit! I'm adding it to my recipe box as we speak. I've since made quite a few of the other recipes you've posted. Some good, some not so good... I'll post my reviews soon.

      Thanks for the blog. I enjoy it.

      Reply
    2. Ashley

      November 20, 2010 at 1:01 pm

      I'm so glad you're enjoying my blog! I post everything I cook - even if it doesn't turn out too good...but my husband and I rate everything from 1-5 stars. Everything that gets a 5 also has the tag "wow". I'd love to know what else you've tried! That pizza is one of the recipes I made up, rather than found somewhere, so I'm really glad your family enjoyed it 🙂

      Reply

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