Crispy Chicken Topped with Maple-Mustard Sauce

Panko-crusted chicken is pan-fried crispy and topped with a coarse-grain mustard and maple syrup sauce in this quick and easy recipe that takes less than an hour to prepare.

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 397 Calories

Ingredients

• 2 eggs
• 1 tablespoon butter
• 3 tablespoons olive oil
• 4 skinless, boneless chicken breast halves
• 2 tablespoons chopped fresh parsley
• 1 cup chicken broth
• 3 tablespoons maple syrup
• 1 cup panko bread crumbs, or more as needed
• 2 tablespoons coarse-grain mustard
• 3 teaspoons Dijon mustard
• 1 teaspoon coarse-grain mustard

Recipe Instructions

Step 1

Pound out chicken breast halves between 2 sheets of plastic wrap or in a resealable bag to 1/3- to 1/2-inch thickness.

Step 2

Mix eggs, parsley, and Dijon mustard together in a large bowl. Pour panko into a separate bowl. Place chicken in the egg mixture, then dip in panko.

Step 3

Heat olive oil over medium-high heat in a large, nonstick skillet. Add chicken breasts and cook until no longer pink in the centers and juices run clear, about 4 minutes per side. Transfer to a plate and keep warm.

Step 4

Whisk chicken broth, maple syrup, and 2 tablespoons plus 1 teaspoon coarse-grain mustard together in a bowl. Pour into the same skillet used to cook chicken and bring to a boil. Cook sauce until reduced to about 3/4 cup, about 4 minutes. Stir in butter until melted. Spoon sauce over chicken and serve.