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Maple-Glazed Chicken with Apple-Brussels Sprout Slaw

This recipe is in the current issue of Cooking Light in a section about 20-minute cooking, and that sounded like what I needed on a Monday when I still wasn’t feeling well. I didn’t even realize that the slaw had raw Brussels sprouts in it until I was making it. It turned out great! The slaw is easy to make while the chicken is cooking, and the sweetness from the maple syrup is perfect with the tanginess from the vinegar. I loved the texture of the apples with this dish. There is an issue with the recipe though – it says 8 servings, and each serving is 2 cutlets, but only calls for 8 servings. So it’s more like 4. The only change I made was to use raisins instead of currants, because that’s what I had on hand.

Maple-Glazed Chicken with Apple-Brussels Sprout Slaw

Maple-Glazed Chicken with Apple-Brussels Sprout Slaw
Cooking Light November 2010

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.

Total: 20 minutes
Yield: 8 servings (serving size: 2 cutlets and about 3/4 cup slaw)

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.

Nutritional Information:
Calories: 282
Fat: 8.7g (sat 1.4g,mono 5.4g,poly 1.5g)
Protein: 28.6g
Carbohydrate: 23.4g
Fiber: 3.7g
Cholesterol: 66mg
Iron: 2.1mg
Sodium: 331mg
Calcium: 54mg

Big Flavors Rating: 5 Stars

Ashley Covelli is a food photographer, recipe developer, and culinary instructor based in Ossining, New York. She loves helping people become enthusiastic and adventurous in the kitchen so that they can build skills and confidence to cook for themselves and their loved ones. She can almost always be found with at least 3 different beverages within arm's reach.


  • Rebecca

    This was the first recipe I made out of this month’s edition, and it was delicious. I missed the fact that slaw was raw as well, but I went ahead and cooked it – used the same pan as the chicken, and threw in some extra vinegar and a splash of OJ to balance it out. wonderful meal; the sweet and sour was great!

  • laurasmess.me

    Oh wow… this salad looks delicious! I love that you enjoy brussels sprouts – I think they’re one of the most underrated vegetables (I personally have always loved them and can’t see why others don’t!). Your recipe sounds gorgeous – delicious crunch and sweetness from the apples against the bitter and acidic brussels sprouts and lemon. Can’t wait to try it! x

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