Ingredients
2 8- ounce skinless boneless chicken breast halves; cut crosswise in half and pounded to make them thinner
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
some flour with salt and pepper in it
Preparation
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. Dredge chicken in flour and shake off excess. Put the chicken in the egg mixture; turn to coat.
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 3-5 minutes per side depending on thickness
Meanwhile, whisk broth, syrup, and remaining 2 tablespoons Dijon mustard in glass measuring cup.
Transfer chicken to low oven to keep warm. 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.
