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!

Ingredients:
- 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.