Panko Crusted Chicken with Mustard Maple Sauce

Oh yum!!!  This is such an easy, absolutely delicious chicken entree for you.  The sauce is incredible.  Fast, easy, serve it simply with a side salad and baked potato if you'd like.  Piece of cake (and that, too, if you'd like!)

PANKO CRUSTED CHICKEN with MUSTARD MAPLE SAUCE (serves 4)

4 chicken breasts, pounded to 1/2" thickness
1 egg
1 Tbsp finely chopped parsley
2 tsp plus 2 Tbsp dijon
1 cup Panko
2 Tbsp olive oil
1 cup chicken broth
3 Tbsp maple syrup
2 Tbsp plus 1 tsp coarse-ground mustard
1 Tbsp chilled butter

Whisk egg, parsley, and 2 tsp dijon mustard in large bowl.  Place chicken in egg mixture; turn to coat.  Season with S&P.  Dip each chicken piece into the panko; turn to coat.  Heat oil in a large skillet over medium high heat.  Add chicken; cook until brown and cooked through, about 4 minutes a side.

Meanwhile whisk together broth, syrup, coarse-ground mustard and remaining 2 Tbsp dijon in a glass bowl.

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.