4 small chicken breasts
1 large egg
1 tablespoon Dijon mustard
1 tablespoon finely chopped fresh parsley
1 cup panko crumbs- Japanese breadcrumbs
2-3 tablespoons oil-I used canola and olive oil – recipe calls for olive oil
salt and pepper
1 cup low sodium chicken broth
2 tablespoons coarse grained mustard
3 tablespoons real maple syrup
1 tablespoon unsalted butter
Using a meat mallet or rolling pin, pound the chicken breasts in a resealable bag, or between 2pieces of plastic wrap. Mix egg, parsley and 1 tablespoon Dijon in a shallow bowl. Sprinkle chicken with salt and pepper. Dip each chicken breast in the egg mixture, and turn to coat. Then dip each piece in the panko crumbs and turn to coat well, pressing crumbs on the chicken. .
Heat the oil in a large skillet over medium heat. Add the chicken; cook until brown and cooked through, about 4 minutes per side.
Meanwhile, whisk broth, syrup, coarse-grained mustard together in measuring cup.
Transfer chicken to plates. Add broth mixture to the skillet; boil until reduced to about 3/4 cup, stirring occasionally. Stir in the butter. Spoon sauce along side the chicken. Enjoy!
NOTE: I reduced the sauce a bit more the second time I made it so it would be more syrupy, but it tastes amazing either way you do it. I have reduced the mustard slightly in this recipe.