This recipe was an instant family favorite, so much so, I made it twice in one week! I served this along side a salad and dinner was done. This is shallow fried with Panko crumbs and Parmesan. What’s not to love with that?! The sweet honey sauce really makes the dish! Sometimes the boneless skinless chicken breasts are really thick and not the same size so to make the cooking time even, I place them in a Ziploc bag and pound them out so they are all the same size. I highly recommend this. The sauce made here is enough for 6 chicken breasts.
INGREDIENTS
1/3 cup all purpose flour
6 boneless, skinless chicken breasts, pounded even and thin
1 cup Panko crumbs
1/2 cup shredded Parmesan cheese
Pinch of salt
Pinch of pepper
2 eggs, beaten
3 Tablespoons Dijon mustard, divided
1 Tablespoon chopped Tarragon
1/2 cup brown sugar
1/2 cup honey
1/2 cup Apple cider vinegar
Canola oil to fry
DIRECTIONS
Heat enough canola oil to cover the bottom and slightly up the sides of a large frying pan over medium-high heat. the oil will be hot enough when the end of a wooden spoon placed in the oil has small bubbles around it.
Season your pounded chicken breasts with salt and pepper. Place flour, eggs and. Panko crumbs in separate bowls. Add the Parmesan cheese and chopped Tarragon to the bowl with the Panko crumbs. Add 1 Tablespoon of mustard to your beaten eggs and stir to combine. Taking one chicken breast at a time dredge in the flour first, then into the egg mixture and last into the Panko mixture. Do this for each piece of chicken.
Add three pieces of the chicken to your heated oil and cook on the first side until golden brown, three to four minutes each side. When the first side is golden turn the chicken to the other side and continue to cook through until done and golden. Remove from oil and place on a plate lined with paper towels. Continue with the second batch of chicken.
FOR THE SAUCE~
Mix honey, apple cider vinegar, brown sugar and 2 Tablespoons of Dijon mustard in a saucepan and cook over medium heat until well combined and heated through. Serve this warm over the chicken. Serve warm and garnish with chopped Tarragon if desired!
Enjoy!
