Maple-Glazed Chicken with Apple-Brussels Sprout Slaw |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Chicken cutlets can range in size from about 2 ounces each to close to 5 or 6 ounces each. For this dish, we chose the smaller ones. Ingredients:
8 (2-ounce) chicken cutlets |
1/2 teaspoon kosher salt, divided |
1/2 teaspoon freshly ground black pepper, divided |
2 tablespoons olive oil, divided |
3 tablespoons red wine vinegar, divided |
2 tablespoons maple syrup |
8 ounces brussels sprouts |
1/4 cup dried currants |
1 medium fuji or gala apple, cut into 1/8-inch-thick slices |
Directions:
1. Heat a large skillet over medium-high heat. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add 1 tablespoon oil to pan; swirl to coat. Add chicken to pan; cook 3 minutes on each side or until done. Remove from pan; keep warm. Add 2 tablespoons vinegar and syrup to pan; bring to a boil. Cook 1 minute or until reduced to 3 tablespoons. Return chicken to pan; turn to coat with glaze.
2. Cut Brussels sprouts in half lengthwise; thinly slice crosswise. Place remaining 1 tablespoon oil, 1 tablespoon vinegar, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large bowl; stir well with a whisk. Add Brussels sprouts, currants, and apple; toss to combine. Serve slaw with chicken.
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