This was amazing. Josh talked about this for several days after I made it and he was very happy with how it turned out. It’s a recipe that I got from the October issue of Bon Appetit Magazine. I will definitely be making more recipes from Bon Appetit from now on. I’m really going to utilize that subscription!
Ingredients 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 Dijon mustard 1 cup panko (Japanese breadcrumbs) 2 tablespoons olive oil 1 cup low-salt chicken broth 3 tablespoons pure maple syrup 2 tablespoons plus 1 teaspoon coarse-grained mustard 1 tablespoon chilled unsalted butter
Preparation
Using meat mallet or rolling pin, pound chicken in re-sealable plastic bag to 1/3- to 1/2-inch thickness. 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.
Heat oil in large nonstick skillet over medium-high heat. Add chicken; cook until brown and cooked through, about 4 minutes per side.
Meanwhile, whisk broth, syrup, coarse-grained mustard, and remaining 2 tablespoons Dijon mustard in glass measuring cup.
Transfer chicken to plates. Add broth mixture to skillet; boil until reduced to 3/4 cup, stirring occasionally, about 4 minutes. Add butter; whisk until melted. Spoon sauce alongside chicken.