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Pan-Roasted Chicken Cutlets with Maple-Mustard Dill Sauce


    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.

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