Wednesday, April 9, 2014

Panko-Crusted Chicken with Mustard-Maple Pan Sauce

We eat a lot of chicken and are always looking for new ideas, new inspiration, something a little different, even if it's just a little tweak to an existing recipe. Like this recipe: Panko-Crusted Chicken with Mustard-Maple Pan Sauce. It's simply breaded and fried chicken with a sauce.
Usually when we make breaded chicken tenders/chicken breasts, we eat them plain or dipped in a blue cheese sauce, or ranch dressing, or in mustard. This sauce is really, really tasty - I think it's my favorite. It's a maple-mustard-chicken stock sauce.
Oh my gosh. Did I mention that this sauce is really tasty?! We were spooning it over the asparagus and dipping our biscuits in it, too. In the past we have often substituted Dijon mustard for whole grain mustard, and that works perfectly fine, but lately we've been using more & more whole grain mustard when we cook. There is something extra mustardy delicious about whole grain mustard with all those mustard seeds.
This is a quick weeknight meal, which is nice, and it's simple. I think this might be our new go-to breaded chicken with dipping sauce recipe.

Recipe here.

*We used chicken tenders because that's what we had in the freezer
*You could use Dijon mustard or whole grain mustard
*We had panko, but you could use regular plain or Italian bread crumbs
*We didn't make the biscuits, we used frozen biscuits
*The asparagus was roasted

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