Panko-Crusted Chicken with Mustard-Maple Pan Sauce

Panko-Crusted Chicken with Mustard-Maple Pan Sauce (Adapted from Bon Appétit )

4 4-ounce boneless, skinless chicken breasts
1 large egg
1 tablespoon finely chopped fresh parsley
2 tablespoons plus 2 teaspoons Dijon mustard, divided
1 cup panko breadcrumbs
2 tablespoons olive oil
1 cup chicken broth
3 tablespoons pure maple syrup
2 tablespoons plus 1 teaspoon coarse mustard
1 tablespoon chilled unsalted butter

Pound chicken breasts to roughly 1/3" in thickness.

In a large bowl, whisk together egg, parsley and 2 teaspoons Dijon mustard - season with salt and fresh ground black pepper.

Toss chicken in to coat both sides. Dip each chicken piece into the panko breadcrumbs, turning to coat both sides. Place chicken breasts on a wire rack and let sit for 5 to 10 minutes.

In a large skillet, heat oil over medium-high. Add chicken - cook until browned and cooked through, about 4 to 5 minutes per side.

While the chicken cooks, whisk together broth, syrup, remaining 2 tablespoons Dijon and coarse-grained mustard in a medium bowl.

Remove cooked chicken and place onto serving plates. Whisk broth mixture into skillet - boil, whisking occasionally, until reduced to about 3/4 cup - about 4 minutes. Turn heat off and whisk in butter until melted. Evenly divide sauce among the chicken.

Makes 4 servings.

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