Maple-mustard chicken with apple Brussels slaw

For Chicken:
1 Tbsp. olive oil
1 lb. boneless, skinless chicken thighs, sliced
¼ tsp. each coarse salt and ground black pepper
2 Tbsp. maple syrup
2 Tbsp. Dijon mustard

For Slaw:
Juice of ½ of a lemon
1 Tbsp. cider vinegar
1 Tbsp. Dijon mustard
2 tsp. maple syrup
3 Tbsp. olive oil
¼ tsp. each coarse salt and pepper
1 large apple, cored and julienned
9 oz. Brussels sprouts, shaved
2 stalks scallions, thinly sliced

1. Heat oil in a large skillet to medium-high heat. Add chicken to the hot pan, sprinkle with salt and pepper, and sauté 3-4 minutes, until chicken starts to brown. In a small bowl, whisk together maple syrup, Dijon, salt and pepper. Evenly coat chicken thighs with the sauce. Flip chicken thighs, then cook for another 3-4 minutes, until internal temperature reaches 165 degrees.

2. In the meantime, whisk together lemon juice, cider vinegar, Dijon, maple syrup, olive oil, salt and pepper in a medium bowl. Set aside.

3. Add the apples, Brussels sprouts, and scallions to the dressing. Mix together and serve immediately with glazed chicken thighs.

Serves 4

About the Author...
Pam Tauscher
Pam works as Executive Producer and Panel Moderator for the MomsEveryday Show, as well as serving as MomsEveryday host in her local market in Madison, WI.

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