Mrs. Regueiro's Plate: Panko-Crusted Chicken with Mustard-Maple Sauce

Thursday, October 8, 2009

Panko-Crusted Chicken with Mustard-Maple Sauce

I'll admit that I hate spending more than 45 minutes preparing a meal on a weekday, because the weekends are reserved for more elaborate meals. Real simple meals that I can make in less than 30 minutes seem so Rachael Ray but as long as they taste great and have lots of flavor. However, the good news this is not a Rachael Ray inspired dish, only the concept. I came across this recipe because I didn't have to shop for any of the ingredients, they were already in my pantry! Also, the abundance of Italian parsley in my garden needed to be used for a dish, and this was perfect for it. I served this dish with Betty Crocker Julienned Potatoes that look like boxed macaroni and cheese, and grilled asparagus. This is definitely quick and easy meal to prepare and the sweetness from the sauce really compliments the panko chicken. Sweet and savory are my favorite flavor combos, and this dish really delivers it.

Panko-Crusted Chicken with Mustard-Maple Sauce
Adapted from Epicurious

2 8-ounce skinless boneless chicken breast halves, cut crosswise in half
1 large egg
1 tablespoon finely chopped fresh Italian parsley
2 teaspoons plus 2 tablespoons Honey Dijon mustard
1 cup panko
4 tablespoons unsalted butter
1 cup low-salt chicken broth
3 tablespoons pure maple syrup

1. Cover the chicken with parchment paper, using a meat mallet pound the chicken to 1/3-to 1/2-inch thickness.
2. Whisk egg, parsley, and 2 teaspoons Dijon mustard in large bowl. Place chicken in egg mixture; turn to coat. Sprinkle chicken with salt and pepper. Dip each chicken piece in panko; turn to coat.
3. Heat 3 tablespoons butter in large cast-iron skillet over medium-high heat. Add chicken, cook until brown and cooked through, about 4 minutes per side.
4. Meanwhile, whisk broth, syrup, coarse-grained mustard, and remaining 2 tablespoons Dijon mustard in glass measuring cup.
5. Transfer chicken to plates. Add broth mixture to skillet; boil until reduced to 3/4 cup, stirring occasionally, about 4 minutes. Add 1 tablespoon of chilled unsalted butter; whisk until melted. Spoon sauce alongside chicken.

Review: This was wonderful and a nice change from my normal chicken dinners. The sweet and savory sauce compliments the crispy chicken. I will add this to my staple menu.
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