1. Pound out chicken breast halves between plastic wrap or in a resealable bag to 1/3-1/2 inch thickness. In a large bowl mix together eggs parsley and Dijon. Place chicken in egg mix then in Panko.
2. Heat large non stick skillet over med high heat. Add chicken and cook until done, about 4 minutes a side and transfer to a plate and keep warm.
3. Whisk together broth, syrup and coarse mustard in measuring cup. Add to skillet chicken was in and bring to a boil. Boil until reduced to about 3/4 cup, about 4 minutes. Add butter and stir till melted. Spoon sauce over chicken and enjoy!!!