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Panko Chicken with a Mustard Maple Sauce
 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.  related searches : Panko
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