s PAN-ROASTED CHICKEN CUTLETS W MAPLE-MUSTARD DILL SAUCE ****
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s PAN-ROASTED CHICKEN CUTLETS W MAPLE-MUSTARD DILL SAUCE ****
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Ingredients
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Instructions Instructions: *** 5-24-2010 very good, easy *** Pounding chicken breast halves ensures they'll cook quickly and evenly. Serve with side of orange-scented couscous to bring out the orange flavors in the sauce. 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 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 or 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. Yield: 4 servings (serving size: 1 chicken breast half and about 2 tablespoons sauce) CALORIES 287 (11% from fat); FAT 3.5g (sat 0.6g,mono 1g,poly 0.9g); IRON 2mg; CHOLESTEROL 99mg; CALCIUM 63mg; CARBOHYDRATE 22.5g; SODIUM 640mg; PROTEIN 40.3g; FIBER 0.3g Cooking Light, NOVEMBER 2006 Notes: This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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