Pan-Roasted Chicken Cutlets with Maple-Mustard Dill Sauce

Pan-Roasted Chicken Cutlets with Maple-Mustard Dill Sauce
Photo by Randy Mayor

Ingredients

  • 2 tablespoons chopped red onion
  • 1 teaspoon chopped fresh dill
  • ¼ teaspoon black pepper
  • ¼ cup Dijon mustard
  • 6 tablespoons maple syrup
  • 4 (6-ounce) skinless, boneless chicken breast halves
  • ¼ teaspoon salt
  • + 3 more ingredients
    • 1 teaspoon grated orange rind
    • 1 tablespoon water
    • Cooking spray

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 p...

View full recipe at My Recipes

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