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!
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)
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Amount per serving
- 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
- 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
- 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.
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