Panko-Crusted Chicken with Mustard-Maple Pan Sauce

Panko-Crusted Chicken with Mustard-Maple Pan Sauce
Ingredients
2 (8-ounce) skinless, boneless chicken breast halves, cut crosswise in half
1 large eg
1 Tbsp finely chopped fresh Italian parsley
2 tsp plus 2 Tbsp Dijon mustard
1 cup panko (Japanese breadcrumbs)
2 Tbsp olive oil
1 cup low-salt chicken broth
3 Tbsp pure maple syrup
2 Tbsp plus 1 tsp coarse-grained mustard
1 Tbsp chilled unsalted butter

Directions
1. Using a meat mallet or rolling pin, pound chicken in resealable plastic bag to 1/3-to 1/2-inch thickness. Whisk egg, parsely, and 2 teaspoons Dijon mustard in large bowl. Place chicken in egg mixture; turn to coat. Sprinkle chicken with salt and pepper. Dip each piece in panko; turn to coat.
2. Heat oil in large nonstick skillet over medium-high heat. Add chicken; cook until brown and cooked through, about 4 minutes per side.
3. Meanwhile, whisk broth, syrup, coarse-grained mustard, and remaining 2 tablespoons Dijon mustard in glass measuring cup.
4. Transfer chicken to plates. Add broth mixture to skillet; boil until reduced to 3/4 cup, stirring occasionally, about 4 minutes. Add butter; whisk until melted. Spoon sauce alongside chicken.