Pan-Roasted Chicken Cutlets with Maple-Mustard Dill Sauce
.
Yield
4 servingsPrep
8 minCook
5 minReady
18 minLow in Saturated Fat, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
chicken breast halves, boneless, skinless
each 6-ounce |
|
| ¼ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| 1 | x |
nonstick cooking spray
|
* |
| 2 | tablespoons |
red onion
chopped |
|
| 6 | tablespoons |
maple syrup
|
|
| ¼ | teaspoon |
dijon mustard
|
|
| 1 | tablespoon |
water
|
|
| 1 | teaspoon |
dill weed
chopped fresh |
*
|
| 1 | teaspoon |
oranges
rind, grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
chicken breast halves, boneless, skinless
each 6-ounce |
|
| 1.3 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 1 | x |
nonstick cooking spray
|
* |
| 3E+1 | ml |
red onion
chopped |
|
| 9E+1 | ml |
maple syrup
|
|
| 1.3 | ml |
dijon mustard
|
|
| 15 | ml |
water
|
|
| 5 | ml |
dill weed
chopped fresh |
*
|
| 5 | ml |
oranges
rind, grated |
|
Directions
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound each to ¼ 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.
