PAN ROASTED CHICKEN CUTLETS WITH MAPLE MUSTARD DILL SAUCE

By Jaxson

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

Preparation

Step 1

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.