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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

Ashley Covelli is a food photographer, recipe developer, and culinary instructor based in Ossining, New York. She loves helping people become enthusiastic and adventurous in the kitchen so that they can build skills and confidence to cook for themselves and their loved ones. She can almost always be found with at least 3 different beverages within arm's reach.

2 Comments

  • M. McConahey

    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.

  • Ashley

    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 🙂

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