Panko-breaded chicken breast with honey-mustard sauce

Last night I made a dish on the fly that actually turned out quite good (trust me, not all of my experiments are successful). So here’s the recipe:

Panko-breaded chicken breast with honey-mustard sauce

What you’ll need:

  • 2 skinless, boneless chicken breasts
  • Enough Panko (Japanese bread crumbs) to cover both chicken breasts
  • 1 Tablespoon olive oil
  • 1 Tablespoon butter
  • 1 Tablespoon white flour
  • 1/2 cup heavy cream
  • 1 cup vegetable stock (I like Trader Joe’s)
  • 2 Tablespoons Dijon mustard
  • 2 Tablespoons honey

You’ll want to prepare the chicken and the sauce at the same time in separate pans.

To prepare the chicken:

  • Pat the chicken breasts dry with a paper towel, then coat evenly in the Panko.
  • Heat the olive oil in a good fry pan until hot
  • Place the chicken in the olive oil. Cook thoroughly, turning only once.
  • Rest the chicken for 10 minutes before serving.

To prepare the sauce:

  • Melt the butter in your favorite saucepan
  • Stir in the flour until you create a good roux. Let the mixture bubble.
  • Whisk in the cream until thoroughly mixed (I know this isn’t a traditional b├ęchamel proportion, but just go with it)
  • Whisk in the vegetable stock until mixed. Bring to a boil.
  • Whisk in the Dijon mustard and honey.
  • Hold at just below a simmer until ready to serve over the chicken.

I also prepared my favorite potato dish, Pommes a la Dauphinoise and Jessie prepared sweet corn. Unfortunately, we ate everything before we could take a picture of it, but it doesn’t really matter: the dish needs more color. I’ll post a new recipe when we figure out how to add some color to it.

No related posts.

About the Author

Owner of a graphic design firm specializing in magazine design and wannabe chef. Former resident of Belgium, the United Kingdom and...North Dakota.