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Maple-Glazed Chicken with Apple-Brussels Sprout Slaw

Photo: John Autry: Styling: Leigh Ann Ross
Total time 20 mins
Yield 4 servings (serving size: 2 cutlets and about 3/4 cup slaw)
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

Nutrition Information

  • calories 282
  • fat 8.7 g
  • satfat 1.4 g
  • monofat 5.4 g
  • polyfat 1.5 g
  • protein 28.6 g
  • carbohydrate 23.4 g
  • fiber 3.7 g
  • cholesterol 66 mg
  • iron 2.1 mg
  • sodium 331 mg
  • calcium 54 mg

How to Make It

  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.