Maple-Glazed Chicken with Apple-Brussels Sprout Slaw

Ingredients

• 0.5 teaspoon pepper black divided freshly ground
• 8 ounces brussels sprouts 
• 2 ounce chicken cutlets 
• 0.3 cup currants dried
• 1 medium gala apple cut into 1/8-inch-thick slices
• 0.5 teaspoon kosher salt divided
• 2 tablespoons maple syrup 
• 2 tablespoons olive oil divided
• 3 tablespoons red wine vinegar divided

Equipment

• bowl
• frying pan
• whisk

Directions

1. Heat a large skillet over medium-high heat.
2. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper.
3. Add 1 tablespoon oil to pan; swirl to coat.
4. Add chicken to pan; cook 3 minutes on each side or until done.
5. Remove from pan; keep warm.
6. 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.
7. Cut Brussels sprouts in half lengthwise; thinly slice crosswise.
8. 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.
9. Add Brussels sprouts, currants, and apple; toss to combine.
10. Serve slaw with chicken.