Pan-Roasted Chicken Cutlets with Maple-Mustard Dill Sauce
Need a gluten free, dairy free, and primal main course? Pan-Roasted Chicken Cutlets with Maple-Mustard Dill Sauce could be an awesome recipe to try. This recipe makes 4 servings with 288 calories, 37g of protein, and 5g of fat each. This recipe covers 22% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 45 minutes. If you have pepper, orange rind, water, and a few other ingredients on hand, you can make it. To use up the orange rind you could follow this main course with the Blueberry-Orange Parfaits as a dessert.
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.
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.