I know I said I would post the bookclub recipes but I forget to pull the pics off the camera last night! No pictures for this, but I thought I’d let you know that last night I made Bon Appetit’s Panko-Crusted Chicken with Mustartd-Maple Pan Sauce…sort of. I actually decided to make this without purchasing anything at the store which led to quite a bit of substitution (even more than I had planned on). However, it turned out really good – I especially liked the sauce!
For fun, I thought I’d give you a glimpse at the substitution craze going on in my kitchen…so here’s the list of ingredients and in parenthesis and italics you see what I actually made do with:
- 2 8-ounce skinless boneless chicken breast halves, cut crosswise in half (Didn’t have breast haves so just used regular chicken breasts…)
- 1 large egg (Yay! I had that!)
- 1 tablespoon finely chopped fresh Italian parsley (I actually tried to get this at the store but they were out, so I used dried parsley flakes)
- 2 teaspoons plus 2 tablespoons Dijon mustard (I thought I had this, but turns out I didn’t so I used a mixture of regular mustard and Chinese Hot mustard)
- 1 cup panko (Japanese breadcrumbs) (I used regular plain breadcrumbs)
- 2 tablespoons olive oil (check!)
- 1 cup low-salt chicken broth (check!)
- 3 tablespoons pure maple syrup (I used Mrs. Buttersworth!)
- 2 tablespoons plus 1 teaspoon coarse-grained mustard (I had extra fine grained mustard and mustard seed so I used a mixture of the two)
- 1 tablespoon chilled unsalted butter (check!)
-note – mine didn’t look quite like the one on the Bon Appetit site…it looked more like a chicken fried steak, but hey- that’s life!