- 2 8-ounce skinless boneless chicken breast halves, cut crosswise in half
- 1 large egg
- 1 tablespoon chopped parsley
- 2 teaspoons plus 2 tablespoons Dijon mustard
- 1 cup panko (Japanese breadcrumbs)
- 2 tablespoons olive oil
- 1 cup chicken broth
- 3 tablespoons pure maple syrup
- 2 tablespoons coarse-grained mustard
- 1 tablespoon cold 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. Transfer chicken to plates.
Meanwhile, whisk broth, syrup, coarse-grained mustard, and remaining 2 tablespoons Dijon mustard in glass measuring cup
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.