This is a quick, easy and flavorful one-pan chicken dish. I served it with a side of barley and sauteed kale.
Recipe
2 boneless, skinless chicken breasts (4 oz each)
1/4 C. Panko breadcrumbs
1/2 tsp. garlic salt
1/2 C. onion, diced
1 Tbsp. olive oil
1/2-3/4 C. chicken broth
2 Tbsp. Grey Poupon mustard
Heat olive oil in frying pan, then add onion and cook until slightly translucent. Dip chicken breasts in mixture of Panko breadcrumbs and garlic salt, pressing to coat. Add chicken breasts to frying pan and cook over medium low heat for about 2-3 minutes per side. This will help the breadcrumbs adhere to the chicken. Add about 1/2 C. chicken broth to the pan and cook chicken for an additional 2-3 minutes per side. Add dijon mustard and whisk with the broth and onion mixture. Additional broth may be required here, depending on how much has evaporated in the prior step. Simmer until broth is reduced and you have a thickened sauce left in the pan.
Comments
- Next time I might dip the chicken in egg whites to help the Panko stick a bit better
Recipe
4/5
WW PointsPlus
7
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