Panko-Crusted Chicken With Mustard-Maple Pan Sauce - cooking recipe

Ingredients

16 ounces boneless skinless chicken breast halves, cut crosswise in half
1 large egg
1 tablespoon finely chopped fresh Italian parsley
2 teaspoons Dijon mustard
2 tablespoons Dijon mustard
1 cup panko breadcrumbs (Japanese breadcrumbs)
2 tablespoons olive oil
1 cup low sodium chicken broth
3 tablespoons pure maple syrup
2 tablespoons coarse grain mustard
1 teaspoon coarse grain mustard
1 tablespoon chilled unsalted butter or 1 tablespoon dairy-free margarine

Preparation

Using meat mallet or rolling pin, pound chicken in resealable 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.