2 8-ounce skinless, boneless chicken breasts, cut crosswise in half
1 large egg
1 tbsp finely chopped fresh Italian parsley
2 tsp plus 2 tbsp Dijon mustard
1 cup panko (Japanese breadcrumbs)
2 tbsp olive oil
1 cup low-salt chicken broth
3 tbsp pure maple syrup
2 tbsp coarse-grained mustard
1 tbsp chilled unsalted butter
Using meat mallet or rolling pin, pound chicken in resealable plastic bag to ½-inch thickness. Whisk egg, parsley, and 2 teaspoons Dijon mustard in a large bowl. Place chicken in egg mixture and turn to coat. Sprinkle the chicken with salt and pepper then dip each piece in panko, turning to coat.
Heat oil in large nonstick skillet over medium-high heat. Add the chicken and 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 a small bowl.
Transfer the chicken to plates and add the broth mixture to the skillet. Boil until reduced to 3/4 cup, stirring occasionally about 4 minutes (although it usually takes longer than this…just watch until it reduces). Add the butter and whisk until melted. Spoon the sauce all over the chicken and put the rest of the sauce in a bowl on the table so everyone can have more. Believe me, they’ll want more.