Sunday, April 25, 2010

Panko Crusted Chicken with Mustard-Maple Pan Sauce Brazilian White Rice















Tonight's dinner was a hit - the chicken recipe is from Bon Appetit and the rice was from All Recipes. Both dishes were finished in about 30 minutes. The rice is a kicked up white rice - very easy and makes it taste a lot more interesting. Jason doesn't like white rice much but he had a full serving of this.

 
Panko Crusted Chicken with Mustard Maple Pan Sauce
3-4 boneless/skinless chicken breast halves
1 large egg
1 tablespoon finely chopped fresh Italian parsley
2 teaspoons plus 2 tablespoons Dijon mustard
1 cup panko (Japanese breadcrumbs)
2 tablespoons olive oil
1 cup low-salt chicken broth
3 tablespoons pure maple syrup
2 tablespoons plus 1 teaspoon coarse-grained mustard
1 tablespoon chilled unsalted 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.

Meanwhile, whisk broth, syrup, coarse-grained mustard, and remaining 2 tablespoons 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.

Brazilian White Rice
2 tablespoons minced onion
2 cups long grain white rice
2 cloves garlic, minced (I used 4-5)
2 tablespoons vegetable oil (I used EVOO)
1 teaspoon salt
4 cups hot water (I used chicken broth)

Place the rice in a colander and rinse thoroughly with cold water; set aside.

Heat the oil in a saucepan over medium heat. Cook the onion in the oil for one minute. Stir in the garlic and cook until the garlic is golden brown. Add the rice and salt and cook and stir until the rice begins to brown. Pour hot water over rice mixture and stir. Reduce heat to low, cover the saucepan, and allow to simmer until the water has been absorbed, 20 to 25 minutes.

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