4 Servings 14 min Cook
16 Oz Chicken Breast
1/2 Tsp Salt
1/2 Tsp Pepper
2 Tbsp Olive Oil
3 Tbsp Red Wine Vinegar
2 Tbsp Maple Syrups
1/2 Lb Brussels Sprouts
1/4 Cup Currants
1 Medium (3" dia) Apples
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 4-7 minutes on each side or until cooked through and no longer pink.
Remove from pan; keep warm.
Add 2 tablespoons vinegar and maple 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
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.