Pan-Roasted Chicken Cutlets with Maple-Mustard Dill Sauce

4 skinless, boneless chicken breast halves
1/4 tsp. salt
1/4 tsp. white pepper
2 tbsp. chopped red onion
6 tbsp. maple syrup
1/4 cup Dijon mustard
1 tbsp. water
1 tsp. chopped fresh dill
1 tsp. grated orange rind

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap;
pound each to ¼” 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.

4 servings