dinner for someone special- 9/09

thank you bon appetit magazine! after about two or three issues of lackluster food offerings, the october issue was back with many tasty vittles. maybe i was just ready for fall. maybe i was looking for something unfussy and uncomplicated. this panko-crusted chicken with mustard maple pan sauce may SOUND complicated---but other than buying the chicken breasts and panko i had all the other ingredients around. it came together very quick. and in my opinion, there is nothing more comforting than some pan gravy slathered on whatever you're enjoying.

this recipe says it makes four servings but the hubs and i demolished it all. i think this would be the perfect entree to serve someone special and i'm glad the hubs got to try it first. he gave rave reviews. maybe you should serve it next time your in-laws are over, a friend is in from out of town, or for a birthday dinner. (i know it wasn't the happiest, but i'm thinking about you on your birthday today, jesse. hugs!)

Ingredients

• 2 8-ounce skinless boneless chicken breast halves, cut crosswise in half


• 1 large egg


• 1 tablespoon finely chopped fresh Italian parsley (i used dried)


• 2 teaspoons plus 2 tablespoons Dijon mustard


• 1 cup panko (japanese breadcrumbs found in the asian food section of your store. you could sub bread crumbs, but it wouldn't be as crunchy)


• 2 tablespoons olive oil


• 1 cup low-salt chicken broth


• 3 tablespoons pure maple syrup (i used normal pancake syrup)


• 2 tablespoons plus 1 teaspoon coarse-grained mustard (i used spicy brown mustard)


• 1 tablespoon chilled unsalted butter

Preparation

• 
  
  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.

the pan sauce it KILLER. be sure to let it reduce down for maximum flavors. it will compliment many sides, too. i served the chicken with sauteed spinach and pears sauteed with butter, agave and cinnamon. it would also be great with a baked or mashed sweet potato or homemade bread to sop up the sauce. i hope you make this for yourself or someone special very soon!