Maple-Glazed Chicken with Brussels Sprout Slaw
Adapted from myrecipes.com
Serves 4 at 282 calories per serving.
- 8 (2-oz) chicken cutlets (or 1 lb of any thinner cut ... we used Florida organic tenderloins)
- 1/2 tsp. salt, divided
- 1/2 tsp. black pepper, divided
- 2 Tbsp. olive oil, divided
- 3 Tbsp. red wine vinegar, divided
- 2 Tbsp. maple syrup
- 8 oz. Brussels sprouts
- 1/4 C. dried currants (couldn't locate; used dried cherries)
- 1 medium Fuji or Gala apple, cut into 1/8-thick slices
Cut stem ends off Brussels sprouts and remove any tough, damaged outer leaves. Cut in half lengthwise, then cut each half lengthwise in thin strips. Thinly slice apples and cut slices in half to make bite-sized, if you wish.
Place 1 Tbsp. of the olive oil, 1 Tbsp. of the red wine vinegar, 1/4 tsp. salt and 1/4 tsp. pepper in a large bowl. Stir with a whisk. Add Brussels sprouts, currants (or replacement dried fruit) and apple pieces; toss to combine. Set aside.
Heat a large skillet over medium-high heat. Sprinkle chicken with remaining 1/4 tsp. each of salt and pepper. Add remaining 1 Tbsp. of olive oil to the pan and swirl to coat. Add chicken to the pan and cook 3 minutes on each side or until done. Remove chicken from pan and cover with foil to keep warm.
(Liz Tip: We think for next time, we might cut the chicken into bite-sized pieces before cooking to allow more surface area for the glaze to adhere to. This might require a slightly lower cooking time.)
Turn the heat down to around medium or just below and let pan cool slightly for a minute. Add remaining 2 Tbsp. red wine vinegar plus 2 Tbsp. maple syrup to the pan. Bring to a boil then cook 1 minute longer, or until the glaze is reduced from 4 Tbsp. to about 3.
Return chicken to the pan and turn to coat with the glaze.
Serve slaw and chicken together.