I served the sauce on the side.
Bon Appétit October 2009
Ingredients:
2 8-ounce skinless boneless chicken breast halves, cut crosswise in half
1 large egg 1 tablespoon finely chopped fresh Italian parsley 2 teaspoons plus 2 tablespoons Dijon mustard 1 cup panko (Japanese breadcrumbs) 2 tablespoons olive oil 1 cup low-salt chicken broth 3 tablespoons pure maple syrup 2 tablespoons plus 1 teaspoon coarse-grained mustard 1 tablespoon chilled unsalted butter
Directions:
Using meat mallet or rolling pin, pound chicken in resalable 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.
Meanwhile, whisk broth, syrup, coarse-grained mustard, and remaining 2 tablespoons Dijon mustard in glass measuring cup.
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.
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