Pan-Roasted Chicken Cutlets with Maple-Mustard Dill Sauce

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:

• 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.

• 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.

Author: CookingLight.com

Nutritional Facts:

• Calories - 287
• Yields 4 servings
• Serving size - 1 chicken breast half, 2 Tbsp sauce
  

Rating:

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