Delightfully Dabbling: Panko-Crusted Chicken with Mustard-Maple Pan Sauce

Amazingly delicious chicken fingers with honey mustard sauce for grown-ups. If you're familiar with breaded chicken, this is probably a really simple recipe. It was my first attempt at bread crumbs or Panko crumbs, so it took a little more out of me. The sauce is spectacular.

Panko-Crusted Chicken with Mustard-Maple Pan Sauce
from Bon Appetit's "Everyday Meals" booklet
4 servings

2 boneless, skinless chicken breasts, cut crosswise in half
1 egg
1 Tbsp Italian parsley, finely chopped (not necessary, we didn't have this on hand)
2 tsp plus 2 Tbsp Dijon mustard
1 cup Panko (Japanese breadcrumbs)
2 Tbsp olive oil
1 cup chicken broth
3 Tbsp pure maple syrup
2 Tbsp plus 1 tsp coarse-grained mustard
1 Tbsp butter, unsalted and chilled

Pound chicken into uniform 1/3-1/2 inch thickness using meat mallet or rolling pin. (Chicken can be pounded in a ziplock bag or between 2 sheets of saran wrap.)

Whisk egg, parsley, and 2 tsp Dijon mustard in large, shallow bowl. In a separate large, shallow bowl or baking pan, set aside 1 cup Panko breadcrumbs. Have little dish with salt and pepper that can be discarded after use.

Heat oil in large nonstick skillet over medium high heat. Place chicken in egg mixture and turn to coat.
Then sprinkle coated chicken with salt and pepper and dip into panko crumbs, turning again to coat.

Add coated chicken pieces to heated skillet and cook until brown and cooked through, roughly 4 minutes per side.

Whisk broth, syrup, coarse-grained mustard, and remaining 2 Tbsp Dijon mustard in a small bowl.

After all chicken has cooked, add sauce to chicken pan and boil until reduced to 3/4 cup, stirring occasionally. (About 4 minutes.) Add butter and whisk until melted.