I think it’s safe to say that I would eat just about anything that involves a panko bread crumb crust. Macaroni and cheese, Parmesan chicken, coconut shrimp. The list goes on. So, needless to say, when I saw this recipe, I couldn’t resist it.
Coating the chicken first with a layer of egg and mustard, then rolling it in flaky breadcrumbs, and finally searing it quickly over medium-high heat ensures that the meat remains moist while the outside develops a perfectly crispy crust.
The chicken is pretty exciting on its own, but the pan sauce hits this dish out of the park. The combination of sweet Vermont maple syrup and tangy, grainy mustard is heavenly. I can already see myself making this sauce to go with a juicy pork chop some day soon.
We served this alongside some roasted broccoli and baked stuffed potatoes.
Panko-Crusted Chicken with Mustard-Maple Pan Sauce (Adapted from Bon Appétit )
Source: Adapted from Culinary in the Desert, originally from Bon Appétit
4 4-ounce boneless, skinless chicken breasts
1 large egg
1 Tablespoon finely chopped fresh parsley
2 Tablespoons plus 2 teaspoons Dijon mustard, divided
1 cup panko breadcrumbs
2 Tablespoons olive oil
1 cup chicken broth
3 Tablespoons pure maple syrup
2 Tablespoons plus 1 teaspoon coarse mustard
1 Tablespoon chilled unsalted butter
Place the chicken breasts between two sheets of plastic wrap on a cutting board. Using a meat tenderizer, rolling pin, or cast iron skillet, pound the chicken breasts to roughly 1/3″ in thickness.
In a pie dish or large shallow bowl, whisk together the egg, parsley and 2 teaspoons Dijon mustard. Place the breadcrumbs in another pie plate. Season each chicken breast on both sides with salt and freshly ground black pepper. Using a fork, dip each piece of chicken first into the egg mixture, and then into the breadcrumbs, turning to coat both sides. Allow them to rest on a wire rack for 5 to 10 minutes.
In a large skillet, heat oil over medium-high heat. Add the chicken, and cook until browned and cooked through, about 4 to 5 minutes per side.
While the chicken cooks, whisk together the broth, syrup, remaining 2 tablespoons Dijon mustart and coarse-grained mustard in a medium bowl.
Remove cooked chicken to serving plates. Add the broth mixture to the skillet, scrape up the browned bit in the bottom of the pan, and bring it all to a boil. Reduce the sauce, whisking occasionally, until reduced, about 4 minutes. Turn heat off and whisk in butter until melted. Serve over chicken breasts.