Pan-Roasted Chicken Cutlets with Maple-Mustard Dill Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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. Ingredients:
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 |
Directions:
1. 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.
2. 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.
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