Panko Coated Chicken with Mustard Pan Sauce

Wanted to share this receipe with you because it's quick and delicious.
•4 (4-6 oz.) Boneless, skinless chicken breats halves
•1 Large egg
•1 Tbsp. Fresh chopped italian parsley
•4 Tbsp. Robert Rothschild Farm Cranberry Pomegranate Mustard**, divided
•1 cup Panko
•2 Tbsp. Olive oil
•1/2 cup Low-sodium chicken stock
•1 Tbsp. Chilled unsalted butter
•Whisk egg, parsley and 1 Tbsp Cranberry Pomegranate Mustard in a 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 a large nonstick skillet over medium-high heat. Add chicken; cook until brown and cooked through, about 4 minutes per side.
•Transfer chicken to plates. Add broth mixture to skillet; boil until reduced to 1/2 cup, stirring ocassionally, about 4 minutes. Add butter; whisk until melted. Taste and season with salt and pepper, as needed. Spoon sauce

** Available at Second Street Seasonals

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