I have been wanting to try this recipe since October when I saw it in my beloved issue of Bon Appetit, however it got lost in the shuffle of my many cooking magazines until just recently. I am so glad that I finally made it because it is sure to become a monthly dinner staple. I am always looking for easy ways to dress up boring old chicken breasts into something interesting and flavorful and pan sauces usually do the trick. My usual repertoire of go-to sauces has gotten stale so I was excited to try this mixture of maple syrup and two different mustards on the crunchy panko crusted chicken. The result was far from boring and earned high marks from my husband. Better still, it is relatively quick and easy. If you want to cut down on some of the fat, calories and cooking time, just nix the breading process all together and just pan sear chicken cutlets and top with the sauce. I served this with with a baked sweet potato and brussel sprouts but it will go with just about anything. The flavors are perfect for these cold New England winters. Enjoy!
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Panko-Crusted Chicken with Maple Pan Sauce Ingredients: 2 8-oz skinless boneless chicken breasts cut crosswise in half 2 large eggs 1 tablespoon finely chopped parsley (optional) 2 teaspoons plus 2 tablespoons Dijon mustard 1 cup panko breadcrumbs (you may need more so have it handy) 2 tablespoons olive oil 1 cup chicken broth 3 tablespoons pure maple syrup 2 tablespoons plus 1 teaspoon coarse-grained mustard 1 tablespoon chilled unsalted butter Instructions: Using a meat mallet or a rolling pin, pound the chicken in a large resealable plastic bag to 1/3 - 1/2 inch thickness. Whisk eggs, parsley (if using), and 2 teaspoons of Dijon mustard in a large bowl. Put the panko in a low bowl (that the chicken will fit into) and season with salt and pepper. Place chicken in the egg mixture and turn to coat. Dip each piece of chicken in the panko and turn to coat thoroughly, pressing additional panko on any spots that were missed. Heat oil in a large nonstick skillet over medium high heat. Add the chicken; cook until brown and cooked through, about 4 minutes per side. Transfer the chicken to a plate or baking sheet and keep warm in the oven on low heat. Whisk the broth, maple syrup, coarse-grained mustard and remaining 2 tablespoons of Dijon mustard together in a bowl or measuring cup. Add the mixture to the pan that the chicken cooked in and bring to a boil. Let the sauce reduce until there is about 3/4 cup left, stirring occasionally for about 4-5 minutes. Turn off the heat and add the butter, whisking until blended. Transfer the chicken to serving plates and spoon the sauce the chicken. Serves 4. Recipe courtesy of Bon Appetit, October 2009 |
This recipe is awesome! And we are as picky as they come. The panko is super crispy and the sauce is delicious! Go Zoe Cuisine!
We have been around the culinary block a few times and we find your advice trustworthy!
Posted by: anne meyer | January 30, 2010 at 07:40 PM