Pan-Roasted Chicken Cutlets with Maple-Mustard Dill Sauce​

Pan-Roasted Chicken Cutlets with Maple-Mustard Dill Sauce​

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Pan-Roasted Chicken Cutlets with Maple-Mustard Dill Sauce​

00:35
00:15
00:20

cal Calories 286kcal

Low fat Total Fat 5g

Low sat-fat Saturated Fat 1g

High chol Cholesterol 109mg

High sodium Sodium 523mg

carbs Total Carbohydrate 22g

Serving size 226g Calories from fat 46kcal Fiber 1g Protein 37g Sugar 21g
4 servings

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

  1. 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.
  2. 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.

Recipe Content & Photo ALL RIGHTS RESERVED Billy Strynkowski, Cooking Light  

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