Tuesday, September 21, 2010

Panko Chicken with a Mustard Maple Sauce

I found this in a BonAppetit Magazine and I was a little nervous because I am not a mustard person and this not only uses a lot of mustard, but 2 kinds of mustard. Neither of which I am a huge fan of. But my husband and I ate every last bit of this and were craving more! luckily the pan sauce makes quite a bit so I saved that and am just going to make the chicken again. Seriously... one of the best things I have ever made!

- 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.

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I have to admit I am not the creator for most of these recipes! Most of these come from friends or the Foodnetwork, and other websites. I usually tweak it, but i get them from other sources. THANK YOU OTHER PEOPLE,but please... use them, circulate them, make them your own. Just make sure you give the credit to the right person, which isn't always me!