Found a way to use more of the panko left over from the grilled breaded cheese-stuffed jalapenos. Nom! And it was amazingly delicious!!! Made this with some honey glazed carrots and cheddar mashed potatoes with sauteed onions and garlic.
Ingredients:
- 2 8oz skinless boneless chicken breast halves, cut crosswise in half
- 1 large egg
- 1 tbsp finely chopped fresh Italian parsley
- 2 tsp plus 2 tbsp Dijon mustard
- 1 cup panko (Japanese breadcrumbs)
- 2 tbsp olive oil
- 1 cup low-salt chicken broth
- 3 tbsp pure maple syrup
- 2 tbsp plus 1 tsp coarse-grained mustard
- 1 tablespoon chilled unsalted butter
Directions:
- Using a meat mallet or rolling pin, pound chicken in resealable plastic bag to 1/3- to 1/2-inch thickness. Whisk egg, parsley, and 2 tsp 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 tbsp 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 buter; whisk until melted. Spoon sauce alongside chicken.
Source: bon appetit, October 2009
