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.
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
How to Make It
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.
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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I thought the dish was very tasty, with the slaw being the highlight for me. I recommend putting the slaw together first so the flavors have time to meld together while cooking the chicken. I also sliced the apples a good bit thinner (more like match-sticks) so they were more comparable to the size of the sprouts. A lovely fall dish that can be put together in less than 30 minutes on a weeknight.
I really wanted to love this recipe, but it just was not very good. The brussel sprouts were not tasty at all, and the chicken would have been better if I followed the advice of the reviews to use real maple syrup. It was worth a shot, but I will not make this one again.
We loved this, what a great surprise for a 'what can we make quick tonight meal'! First of all I used Fig vinegar instead of red wine. Also, my children do not like raw brussel sprouts, so I tossed the brussel sprouts, with a sliced onion and 2 cloves of garlic in the oil/vinegar and a pinch of salt and then roasted. Half way through the cooking I added the sliced apple. When it was done I tossed in raisins (we didn't have currents). Oh, I doubled the recipe, but used still only used 1tbs each of oil and vinegar. I also garnished the chicken with toasted pecans. We will make this again!
This is a good recipe however it is really more like a salad then a hot chicken dish. I used dried cranberries instead of currants which was a nice addition. This recipe was not what I expected however it was a nice alternative to a regular salad and I would make it again. Next time I might try apple cider vinegar instead of red wine vinegar!
Just made this salad for Thanksgiving to have something for a brussel sprout lover, which I am not. Sounded good to have one dish that wasn't cooked, and was pretty healthy. Some of us who never eat brussel sprouts thought it was very good! I substituted orange flavored dried cranberries for the currants, and tossed on some pomegranate seeds before serving. Will now be bringing this to my mom's Christmas dinner because it looked so festive with the red and green, and is a welcome change to all the rich dishes at the holidays. The best part was not having to time the dish to be done with everything else. Made it a few hours ahead to let the dressing soak in.
I absolutely agree! The quality of maple syrup makes all the difference to the flavor of the chicken. I used Trader Joes Grade B syrup. And the slawwww, the wonderful flavorful slaw. I made sure to finely chop the brussels sprouts. I also used chopped dried cherries instead of cranberries and made the apples into match sticks and then mixed in some white quinoa to add some a protein powered grain. Such a delightful light dinner.
My husband and I surprisingly loved this. I did take a few hints from other reviews. Here is what I think you need to do/ modify to make it delicious: 1. Use real maple syrup 2. Slice apples as recommended but then cut them in thirds to make it easier to eat and mix. 3. I used dried cranberries instead of currants. 4. I used about half the amount of Brussels sprouts since we were new to them. Be sure to slice them as stated in the directions, not the picture. I recommend slowly adding the Brussels sprouts until you are happy with the mix.
I have made this recipe several times since it appeared a few months
ago. I think it is fantastic! There are a few things to keep in mind
when you are making it:
Use natural Grade B maple syrup; this is the correct type for any
cooking or baking and will have the best maple flavor carry through.
"Pancake syrup" or imitation maple syrup will not work well.
Do not follow the photo of this dish! I made this mistake and the
slaw turned out very sharp and sour using whole brussels sprouts
leaves. Please read the recipe (like I finally did!) and shred the
brussels sprouts like you would for the larger cabbage slaw :) This
made all the difference in the world, as far as flavor/texture.
Also, make sure you are returning the chicken breasts to the pan to
soak up the delicious sauce/glaze. Just salt & pepper with a bit of
sauce drizzled over isn't going to give you a "wow" factor.
With all of these things taken into account (and the dish properly
prepared) we considered serving this for Christmas dinner! Please
give it another try ;)
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