PAN ROASTED CHICKEN CUTLETS WITH MAPLE MUSTARD DILL SAUCE

PAN ROASTED CHICKEN CUTLETS WITH MAPLE MUSTARD DILL SAUCE
PAN ROASTED CHICKEN CUTLETS WITH MAPLE MUSTARD DILL SAUCE

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 4

    SKINLESS BONELESS CHICKEN BREAST HALVED

  • 1/4

    TSP SALT

  • 1/4

    TSP PEPPER

  • COOKING SPRAY

  • 2

    TBSP CHOPPED RED ONION

  • 6

    TBSP MAPLE SYRUP

  • 1/4

    CUP DIJON MUSTARD

  • 1

    TBSP WATER

  • 1

    TSP CHOPPED FRESH DILL

  • 1

    TSP GRATED ORANGE RIND

Directions

1. PLACE EACH CHICKEN BREAST HALVE BETWEEN 2 SHEETS OF HEAVY DUTY PLASTIC WRAP; POUND EACH IN 1/4 INCH THICKNESS. 2. SPRINKLE CHICKEN EVENLY WITH SALT AND PEPPER. HEAT A LARGE SKILLET OVER MEDIUM HIGH HEAT. COAT PAN WITH COOKING SPRAY. 3. ADD CHICKEN TO PAN; COOK 4 MINUTES ON EACH SIDE OR UNTIL DONE. REMOVE CHICKEN FROM PAN. 4. REDUCE HEAT TO MEDIUM ADD ONIONS TO PAN; COOK ONE MINUTE. ADD SYRUP AND REMAINING INGREDIENTS; COOK ONE MINUTE OR UNTIL THOROUGHLY HEATED. STIRRING FREQUENTLY. SERVE SAUCE WITH CHICKEN.

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