Maple-Glazed Chicken with Apple-Brussels Sprout Slaw

Photo: John Autry: Styling: Leigh Ann Ross
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.

Yield:

4 servings (serving size: 2 cutlets and about 3/4 cup slaw)

Recipe from

Recipe Time

Total: 20 Minutes

Nutritional 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

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

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.

Note:

Caroline Wright,

November 2010