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Pan-Roasted Chicken Cutlets with Mustard-Maple Dill Sauce
Category: Main Course, Chicken
Serves:
Rating:
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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:
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.