Panko-Crusted Chicken with Mustard-Maple Pan Sauce

All I can say is that you have to make this recipe! It's so fast and easy and amazing! Most of the ingredients are things you probably have on hand. It's fancy chicken strips.

Bon Appetit, October 2009

Prep: 30 minutes

Total: 30 minutes

4 Servings

2 8-oz 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 tbsp chilled unsalted butter

Using meat mallet or rolling pin, pound chicken in resealable plastic bag to 1/3-1/2 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 butter; whisk until melted. Spoon sauce alongside chicken.