Panko crusted fried chicken with Peking duck sauce

Posted on

Dragonfly 005Ingredients for servings: 4

  • 2 8-ounce skinless boneless chicken breast halves, cut crosswise in half
  • 1 large egg
  • 1 tablespoon finely chopped fresh Italian parsley
  • 2 teaspoons plus 2 tablespoons Peking duck sauce 
  • 1 cup panko (Japanese breadcrumbs)
  • 2 tablespoons olive oil
  • 1 cup low-salt chicken broth
  • 3 tablespoons pure maple syrup
  • 2 tablespoons plus 1 teaspoon coarse-grained mustard
  • 1 tablespoon chilled unsalted butter
  • Directions: Using meat mallet or rolling pin, pound chicken in resealable plastic bag to 1/3- to 1/2-inch thickness. Whisk egg, parsley, and 2 teaspoons Dijon mustard in large bowl. Place chicken in egg mixture; turn to coat. Sprinkle chicken with salt and pepper. Dip each chicken piece in panko; turn to coat. Heat oil in large nonstick skillet over medium-high heat. Add chicken; cook until brown and cooked through, about 4 minutes per side. Meanwhile, whisk broth, syrup, coarse-grained mustard, and remaining 2 tablespoons Peking duck sauce in glass measuring cup. Transfer chicken to plates. Add broth mixture to skillet; boil until reduced to 3/4 cup, stirring occasionally, about 4 minutes. Add butter; whisk until melted. Spoon sauce alongside chicken. Serve with grated cabbage (or pickled) and with some finelly chopped fresh vegetables.
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s