Panko-Crusted Chicken With Mustard-Maple Pan Sauce

• 16 ounces boneless skinless chicken breast halves, cut crosswise in half
• 1 large egg
• 1 tablespoon finely chopped fresh Italian parsley
• 2 teaspoons Dijon mustard
• 2 tablespoons Dijon mustard
• 1 cup panko breadcrumbs (Japanese breadcrumbs)
• 2 tablespoons olive oil
• 1 cup low sodium chicken broth
• 3 tablespoons pure maple syrup
• 2 tablespoons coarse grain mustard
• 1 teaspoon coarse grain mustard
• 1 tablespoon chilled unsalted butter or 1 tablespoon dairy-free margarine

1. 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.
2. Meanwhile, whisk broth, syrup, coarse-grained mustard, and remaining 2 tablespoons Dijon mustard in glass measuring cup.
3. 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.

chicken, egg, fresh italian parsley, mustard, mustard, breadcrumbs, olive oil, chicken broth, maple syrup, coarse grain mustard, coarse grain mustard, butter

Taken from www.food.com/recipe/panko-crusted-chicken-with-mustard-maple-pan-sauce-395012 (may not work)