Maple-Balsamic Glazed Chicken
This seared chicken breast with a zippy maple glaze served with savory sweet potatoes and Brussel sprout hash will give you all the feels...no matter the season.
Equipment
- Cutting Board
- Knife
- Peeler
- 2 Medium Sauté Pans
- Paper Towels
- Baking Sheet
- Liquid measuring cup
- Tongs
- Margarine
- Salt & pepper
- Olive oil
Ingredients (2 Servings)
- 2 each airline skin-on chicken breast
- 8 oz Brussel sprouts
- 2 each shallots
- 1 each sweet potato(es)
- 1 tsp Italian seasoning
- 1 pkg pure maple syrup
- 1 pkg balsamic vinegar
- 3 each green onions
Instructions
- Adjust oven rack to top position and preheat to 425°F. Wash and dry all produce. Peel and dice sweet potato(es) into ½ inch pieces. Peel and thinly slice shallots. Trim and cut in half Brussel sprouts. Trim and slice the green onions.
- Heat a sauté pan over medium-high heat with a drizzle of oil. Pat the chicken dry with paper towels then season with a pinch of salt & pepper. Place the chicken skin side down in the sauté pan and sear for 2-4 minutes per side. Transfer to a baking sheet and place in the oven for approximately 12-15 minutes. Remove from the oven when the internal temperature is 165°F and set aside until ready to serve.
- While the Chicken is in the oven, heat the other sauté pan on medium-high heat with a good drizzle of oil. Add the sweet potato, shallots, and Brussel sprouts. Season with the Italian seasoning and a pinch of salt & pepper. Sauté until the Vegetables are tender and start to brown. Remove from the heat, stir in half the green onions and set aside.
- Drain the oil from the pan that was used to sear the chicken. Place the pan back on medium heat and add the maple syrup, balsamic vinegar, and 1/4C of water. Simmer until the liquid is reduced to a syrup consistency and remove from heat. Add 1T (2T) margarine and let it melt into the sauce.
- Divide the vegetable hash between plates, top with chicken and spoon the maple glaze over the chicken. Garnish with the remaining green onions. Serve and enjoy!!
Recipe Notes:
Chef's Tips & Tricks:
Margarine (or butter if your diet allows) makes everything taste better! Adding it to dishes with strong flavors can mellow things out and add a delicious richness. Right on.
ADDITIONAL SUPPLIES NEEDED:
(0.72%), GROUND BLACK PEPPER (0.72%) [BLACK PEPPER], Green Onion (0.38%), Kosher salt (0.15%) [Salt, Yellow Prussiate Of Soda (anti-caking Agent)]
- Margarine
- Salt & pepper
- Olive oil
(0.72%), GROUND BLACK PEPPER (0.72%) [BLACK PEPPER], Green Onion (0.38%), Kosher salt (0.15%) [Salt, Yellow Prussiate Of Soda (anti-caking Agent)]
Nutrition
Serving: 13.8lbsCalories: 400kcalCarbohydrates: 35gProtein: 53gFat: 6gSaturated Fat: 1gCholesterol: 160mgSodium: 390mgPotassium: 1290mgFiber: 5gSugar: 18gCalcium: 140mgIron: 42.2mg
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