Panko-Crusted Chicken with Mustard-Maple Pan Sauce

Original recipe

Ingredients:
8 oz chicken tenderloins
1 egg (only need about half)
1/2 T parsley
1 tsp plus 1 T Dijon mustard
1/4 c panko breadcrumbs
1 T grapeseed oil
1/2 c fat free reduced sodium chicken broth
1-1/2 T maple syrup
1 T plus 1 tsp spicy brown mustard
1/2 T butter

Directions:
In a bowl, mix together the egg, 1 tsp dijon mustard, and parsley. In another bowl, pour the breadcrumbs.
Heat oil in a saucepan or skillet to medium high heat. Dredge the chicken in the egg mixture, then coat in breadcrumbs and place in skillet; cook about four minutes per side until browned and cooked through.

Meanwhile, whisk together the chicken broth, syrup, remaining T of dijon mustard, and 1T plus 1 tsp spicy brown mustard. Remove cooked chicken from pan to a plate. Heat the broth mixture to a boil over medium heat until reduced, 3-4 minutes. Stir in butter until melted. Serve over chicken.

Nutritional Information:
(Note: From Website,(which calls this 2 servings)- mine would be lower since I used chicken tenderloins, margarine, fat free chicken broth, half the amount of breadcrumbs, and not real syrup)
Calories: 390
Fat: 15.5g
Saturated: 4.5g
Carbs: 21g
Fiber: 0.5g
Protein: 39.5g

Ratings:
Dave: 4

Didn't take a picture... imagine chicken with a brown sauce... GO!