panko-crusted-chicken-with-mustard-maple-pan-sauce-355192.json

{
    "directions": [
        "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.",
        "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."
    ],
    "ingredients": [
        "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"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Chicken",
        "Egg",
        "Mustard",
        "Quick & Easy",
        "Low Cal",
        "Dinner",
        "Healthy",
        "Maple Syrup"
    ],
    "title": "Panko-Crusted Chicken with Mustard-Maple Pan Sauce",
    "url": "http://www.epicurious.com/recipes/food/views/panko-crusted-chicken-with-mustard-maple-pan-sauce-355192"
}