Pan-Roasted Chicken Cutlets with Maple-Mustard Dill Sauce

This is an interesting combination of flavors that work well. The orange really stands out. I made it with some egg noodles, and ended up adding about 1/2 cup of the pasta water to the sauce to make it go a little further to have some sauce for the noodles. It didn't cut the flavor at all.

I think next time I make it, I might use more onion, since I really like onion in general.

And I will make it again, and my husband agrees. In fact, the leftovers went in our lunchboxes this morning, instead of the pasta from yesterday that he also really, really liked.

Pan-Roasted Chicken Cutlets with Maple-Mustard Dill Sauce

Pounding chicken breast halves ensures they'll cook quickly and evenly. Serve with pasta to soak up all the flavorful 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)

NUTRITION PER SERVING
CALORIES 287(11% from fat); FAT 3.5g (sat 0.6g,mono 1g,poly 0.9g); PROTEIN 40.3g; CHOLESTEROL 99mg; CALCIUM 63mg; SODIUM 640mg; FIBER 0.3g; IRON 2mg; CARBOHYDRATE 22.5g