Panko-Crusted Chicken with Mustard-Maple Pan Sauce

INGREDIENTS

• 1 tablespoon chilled unsalted butter
• 2 teaspoons plus 2 tablespoons Dijon mustard
• 1 tablespoon finely chopped fresh Italian parsley
• 2 tablespoons plus 1 teaspoon coarse-grained mustard
• 1 cup low-salt chicken broth
• 2 tablespoons olive oil
• 1 cup panko (Japanese breadcrumbs)
• 3 tablespoons pure maple syrup
• 1 large egg
• 2 8-ounce skinless boneless chicken breast halves, cut crosswise in half