Panko-Crusted Chicken with Mustard-Maple Sauce

This flavorful dish is super easy and uses many staples you already have on hand.  Make it when you want to turn ordinary chicken into something a little more special.

Ingredients:

Panko-Crusted Chicken with Mustard-Maple Sauce

• 2 8 Oz Skinless Boneless Chicken Breast Halves, Cut In Half (Can also use a pound of chicken chunks if you prefer smaller pices of chicken.)
• 1 Large Egg
• 1 Tbs Chopped Parsley
• 2 Tsp Plus 2 Tbs Dijon Mustard
• 1 Cup Panko
• 2 Tbs Olive Oil
• 1 Cup Chicken Broth
• 3 Tbs Pure Maple Syrup
• 2 Tbs Plus 1 Tsp Coarse-Grained Mustard
• 1 Tbs Chilled Unsalted Butter

Directions:

1. Using a meat mallet, pound chicken to 1/2-inch thickness.
2. Whisk egg, parsley, and 2 teaspoons Dijon mustard in large bowl.
3. Place chicken in egg mixture; turn to coat.
4. Dip each chicken piece in panko; turn to coat.
5. Heat oil in large nonstick skillet over medium-high heat.
6. Add chicken; cook until brown and cooked through, about 4 minutes per side.
7. Meanwhile, whisk broth, syrup, coarse-grained mustard, and remaining 2 tablespoons Dijon mustard in glass measuring cup.
8. Transfer chicken to plates and cover with foil to keep warm.
9. Add broth mixture to skillet.
10. Boil until reduced to 3/4 cup, stirring occasionally, about 4 minutes.
11. Add butter; whisk until melted.
12. Spoon sauce alongside chicken.