Panko crusted chicken with mustard maple pan sauce

By taniaf

Ingredients

• 2 skinless boneless chicken breasts, cut crosswise in half
• 1 egg
• 1 tbsp chopped parsley
• 2 tbsp plus 2 tsp dijon mustard
• 1 cup panko
• 2 tbsp olive oil
• 1 cup chicken broth
• 3 tbsp maple syrup
• 2 tbsp plus 1 tsp coarse mustard
• 1 tbsp chilled butter

Preparation

Step 1

Pound chicken to 1/3 inch thickness between plastic wrap. Whisk egg, parsley, and 2 tsp dijon in a marge bowl. Place chicken in egg mix, turn to coat. Season with salt and pepper. Dip each piece in panko, turn to coat.
Heat oil in large nonstick skillet over medium. Add chicken, cook until brown, 4 minutes per side.
Meanwhile, whisk broth, syrup, coarse mustard and 2 tbsp dijon in glass measuring cup.
Transfer chicken to plates. Add broth mixture to skillet, boil until reduced, stirring, about 4 minutes. Add butter, whisk until melted. Spoon sauce along chicken.