Pan-Roasted Chicken Cutlets with Maple-Mustard Dill Sauce

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.