Photo: John Autry: Styling: Leigh Ann Ross
Recipe from Cooking Light

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

Preparation

Total: 20 Minutes

  1. 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. 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.
Caroline Wright,
November 2010

Nutritional Information

  • Calories: 282
  • Fat: 8.7g
  • Saturated fat: 1.4g
  • Monounsaturated fat: 5.4g
  • Polyunsaturated fat: 1.5g
  • Protein: 28.6g
  • Carbohydrate: 23.4g
  • Fiber: 3.7g
  • Cholesterol: 66mg
  • Iron: 2.1mg
  • Sodium: 331mg
  • Calcium: 54mg