Crispy Chicken Topped with Maple-Mustard Sauce recipe

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Ingredients

4 skinless, boneless chicken breast halves
2 eggs
2 tablespoons chopped fresh parsley
3 teaspoons Dijon mustard
1 cup panko bread crumbs, or more as needed
3 tablespoons olive oil
1 cup chicken broth
3 tablespoons maple syrup
2 tablespoons coarse-grain mustard
1 teaspoon coarse-grain mustard
1 tablespoon butter

Nutrition Info

397.2 calories
carbohydrate: 31.9 g
cholesterol: 155.6 mg
fat: 19 g
fiber: 0.1 g
protein: 29.6 g
saturatedFat: 4.9 g
servingSize: -
sodium: 730.4 mg
sugar: 9.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Pound out chicken breast halves between 2 sheets of plastic wrap or in a resealable bag to 1/3- to 1/2-inch thickness.

  2. Mix eggs, parsley, and Dijon mustard together in a large bowl. Pour panko into a separate bowl. Place chicken in the egg mixture, then dip in panko.

  3. Heat olive oil over medium-high heat in a large, nonstick skillet. Add chicken breasts and cook until no longer pink in the centers and juices run clear, about 4 minutes per side. Transfer to a plate and keep warm.

  4. Whisk chicken broth, maple syrup, and 2 tablespoons plus 1 teaspoon coarse-grain mustard together in a bowl. Pour into the same skillet used to cook chicken and bring to a boil. Cook sauce until reduced to about 3/4 cup, about 4 minutes. Stir in butter until melted. Spoon sauce over chicken and serve.

Recipe Yield

4 chicken breasts

Recipe Note

Panko-crusted chicken served with a sweet and delicious maple mustard sauce.

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