Panko-Crusted Chicken With Mustard-Maple Pan Sauce

Ingredients

• 16 ounces boneless skinless chicken breast halves, cut crosswise in half
• 1 large egg
• 1 tablespoon finely chopped fresh Italian parsley
• 2 teaspoons Dijon mustard
• 2 tablespoons Dijon mustard
• 1 cup panko (Japanese breadcrumbs)
• 2 tablespoons olive oil
• 1 cup low sodium chicken broth
• 3 tablespoons pure maple syrup
• 2 tablespoons coarse grain mustard
• 1 teaspoon coarse grain mustard
• 1 tablespoon chilled unsalted butter or dairy-free margarine

Directions

1. 1

   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.

2. 2

   Meanwhile, whisk broth, syrup, coarse-grained mustard, and remaining 2 tablespoons Dijon mustard in glass measuring cup.

3. 3

   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.