Wednesday, October 14, 2009

Panko-Crusted Chicken with Mustard-Maple Pan Sauce

I found this recipe while playing with a relative's IPhone.  He knew that I loved to cook and was showing me how you can look up recipes with one of his applications.  That phone is so damn cool....

I've been wanting to try panko breadcrumbs, which are Japanese and make for a lighter and crunchier crust. If you lay the chicken on a baking rack before putting it into the oil, the breadcrumb crust will stay more on the chicken and less stick to the pan.

I got this from via the IPhone.

Panko-Crusted Chicken with Mustard-Maple Pan Sauce
Serves 2

2 8-ounce skinless boneless chicken breast halves, cut crosswise in half
1 large egg
1 tablespoon finely chopped fresh Italian parsley
2 teaspoons plus 2 tablespoons Dijon mustard
1 cup panko (Japanese breadcrumbs)
2 tablespoons olive oil
1 cup low-salt chicken broth
3 tablespoons pure maple syrup
2 tablespoons plus 1 teaspoon coarse-grained mustard
1 tablespoon chilled unsalted butter

1. 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.

2. 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.

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