Wednesday, September 23, 2009

Panko Encrusted Chicken Breasts w/ Maple Mustard Pan Sauce

Well that was a doozy to say out loud. Good thing it's simpler than it sounds. Now I have to make a confession. Mustard scares me. Pretty much any condiment does: mustard, ketchup, MAYO (especially mayo), relish, it all freaks me out. I don't know what it is, but if you ever wanted to have me in a panic attack, just throw a bunch of condiments on me and I'll be set. So I was kind of weary making this sauce, but I've been learning to face my fears and overcome, and that is what I did...


5 boneless chicken breasts, each cut in half crosswise
2 eggs
1 tablespoon parsley, chopped
2 teaspoons Dijon mustard, divided
1-2 cups panko bread crumbs
2 tablespoons olive oil
1 cup chicken broth
3 tablespoons maple syrup
2 tablespoons coarse-grained mustard
1 tablespoon unsalted butter

If you're in a bad mood or angry at something when you start to make this, then this recipe is definitely going to relieve some stress. Place a few chicken breasts in a large plastic bag and flatten with a rolling pin or bottom of a pan. Really get it good, but don't murder the chicken, that's just wrong. You want it to be about 1/2 inch thick.

In a small bowl, whisk together the eggs, parsley, and a squirt or two of the Dijon mustard. Like I said, mustard wigs me out so I kinda skimped on the mustard a bit. But you can add as much as you like if you're into that.

Dip chicken in egg mixture and season with salt and pepper.

Then dip chicken into panko and cover all over.

Heat the olive oil in a large skillet over medium to high heat. Cook chicken until it has a nice brown crust, about 4 minutes per side.

Make sure you don't overcrowd your pan, I did about 3 pieces per batch, but it just depends on the size of your chicken. Set chicken aside in a pan and cover with foil to keep warm.

In another small bowl, mix together the broth, syrup, coarse-grained mustard, and a few squirts of dijon mustard. Add this mixture to the pan used for searing the chicken and reduce to about 3/4 cup. Should be about 4-6 minutes. Then add chilled butter and stir until melted. Plate chicken and spoon sauce over top!

This was really good. I loved the panko crunch and the chicken was nice and tender. The sauce was great. It was a little sweet, but you could definitely get a good hint of mustard. And it didn't freak me out. Not to mention our dinner guests were pretty pleased also. (Patting myself on the back now). Enjoy!


  1. Your dish sounds delicious! I have never tried panko, I should give it a try!

  2. panko is great! it's got more texture than normal breadcrumbs and just tastes great!



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