Pan-roasted Chicken Cutlets With Maple-mustard Dill Sauce
- by: ethereal
- Rating:
- Category: Lunch & Snacks
- Level: Medium
- Total Time: 0 hr 20 mins
4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon black pepper
Cooking spray
2 tablespoons chopped red onion
6 tablespoons maple syrup
1/4 cup Dijon mustard
1 tablespoon water
1 teaspoon chopped fresh dill
1 teaspoon grated orange rind
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound each to 1/4-inch thickness using a meat mallet or small heavy skillet. Sprinkle chicken evenly with salt and pepper. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook 4 minutes on each side or until done. Remove chicken from pan.
Reduce heat to medium. Add onion to pan; cook 1 minute. Add syrup and remaining ingredients; cook 1 minute or until thoroughly heated, stirring frequently. Serve sauce with chicken.
| Yield: | 4 servings | |
| Prep Time: | 0 hr 10 mins | |
| Cook Time: | 0 hr 10 mins | |
| Ready In: | 0 hr 10 mins | |
| Category: | Lunch & Snacks | |
| Main Ingredient: | Chicken | |
| Cooking Method: | Frying |
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| Recipe Tags: | chicken | chicken cutlets |
Chef's Note & Story
Pounding chicken breast halves ensures they'll cook quickly and evenly. Serve with side of orange-scented couscous to bring out the orange flavors in the sauce
This recipe is a surely for keeps! I tried this exactly as written but then refined it by adding toasted pine nuts, throwing in a few kalamata olives with the green ones adds a lot to the flavor.