This recipe was originally shared in April 2010 - almost three years ago! We haven't had it since, which is sorta silly because it tastes delicious and is the perfect weeknight meal to throw on the table with little effort.
You first get to take out the day's frustrations by beating the heck out of the chicken. Once that therapy session is over, you coat them in panko and quickly cook them on the stove. When they finish, you put the chicken aside and whip up a delicious and easy pan sauce - out of items you likely already have on hand. The mustard-maple combo is tangy and sweet at the same time and easily pairs well with whatever sides you choose.
Why did we wait 3 years to enjoy this dish again?
Crispy Chicken with Mustard-Maple Sauce
3-4 boneless/skinless chicken breast halves, each cut in half (crosswise)
1 large egg1 tablespoon finely chopped fresh Italian parsley
2 teaspoons plus 2 tablespoons Dijon mustard
1 cup panko
2 tablespoons olive oil
1 cup chicken broth
3 tablespoons pure maple syrup
2 tablespoons plus 1 teaspoon coarse-grained mustard
1 tablespoon chilled butter
Using a meat mallet or rolling pin, pound chicken in resealable plastic bag to 1/3- to 1/2-inch thickness.
Whisk the egg, parsley, and 2 teaspoons Dijon mustard in large bowl. Place chicken in egg mixture; turn to coat.
Put the panko in a shallow bowl. Sprinkle chicken with salt and pepper and coat each piece in the panko.
Heat oil in large nonstick skillet over medium-high heat. Add chicken; cook until brown and cooked through, about 4 minutes per side. As they finish, transfer pieces to a plate.
Meanwhile, whisk broth, syrup, coarse-grained mustard, and remaining 2 tablespoons Dijon mustard in glass measuring cup.
Once all the chicken is finished and set aside, add the broth mixture to skillet. Boil until thickened and reduced to 3/4 cup, stirring occasionally, about 4 minutes. Add butter; whisk until melted. Spoon sauce alongside chicken.
Source: Bon Appetit Magazine
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