Pan-Roasted Chicken Cutlets with Maple-Mustard Dill Sauce

Name: Pan-Roasted Chicken Cutlets with Maple-Mustard Dill Sauce
Yield: 4
Cuisine: Fusion
Ingredients: chicken breast halves, boneless, skinless; salt; black pepper; nonstick cooking spray; red onion; maple syrup; dijon mustard; water; dill weed; oranges

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Yield

4 servings

Prep

8 min

Cook

5 min

Ready

18 min

Low 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.