Southern-Spiced Chicken with Potato Salad & Maple Green Beans - Hey everyone, hope you're having an incredible day today. Today, we're going to prepare a distinctive dish, southern-spiced chicken with potato salad & maple green beans. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
Southern-Spiced Chicken with Potato Salad & Maple Green Beans is amongst the favorite food menus that will be sought by many people in the internet. Should you be the one who wants the recipe information, then this is actually the right website page. We convey the steps to how in order to cook together with the ingredients needed. Do not forget to also display related videos as additional information.
Few things hit the spot quite like an easy, delicious potato salad, which you'll quickly whip up by combining tender potatoes with creamy dijonnaise and tangy pickled peppers—a classic, comforting side for this spiced, seared chicken. I bet you will love this roasted chicken added with some potatoes. Again it is very easy to cook with very simple ingredients.
To begin with this particular recipe, we must first prepare a few ingredients. You may cook Southern-Spiced Chicken with Potato Salad & Maple Green Beans using 14 ingredients and 17 steps. Here is how you cook it.
Ingredients of Southern-Spiced Chicken with Potato Salad & Maple Green Beans
- Make ready 2 of Boneless, Skinless Chicken Breasts.
- Take 3/4 lb. of Golden Potatoes.
- Make ready 1/2 oz. of Sweet Piquante Peppers.
- You need 2 tbsps of Spicy Maple Syrup.
- You need 6 oz. of Green Beans.
- It's 2 cloves of Garlic.
- Get 1 tbsp of Creamy Mustard Sauce.
- It's 1 tbsp of Southern Spice Blend.
- You need of Southern Spice Blend.
- It's of Onion Powder.
- Take of Garlic Powder.
- It's of Ground Yellow Mustard.
- Prepare of Smoked Paprika.
- Prepare of Cayenne Pepper.
Steps to make Southern-Spiced Chicken with Potato Salad & Maple Green Beans
- Fill a medium pot with salted water; cover and heat to boiling on high..
- Wash and dry the fresh produce..
- Medium dice the potatoes..
- Roughly chop the peppers..
- Peel and roughly chop 2 cloves of garlic..
- Pat the chicken dry with paper towels; season on both sides with salt, pepper, and up to half the spice blend..
- In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot..
- Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through..
- Leaving any browned bits (or fond) in the pan, transfer to a cutting board. Cover with foil to keep warm..
- While the chicken cooks, add the diced potatoes to the pot of boiling water. Cook 15 to 17 minutes, or until tender when pierced with a fork..
- Turn off the heat. Drain thoroughly and return to the pot..
- Add the creamy mustard sauce, chopped peppers, 1 teaspoon of olive oil, and a pinch of the remaining spice blend (you will have extra). Season with salt and pepper; stir to combine..
- To the pan of reserved fond, add 1/2 teaspoon of olive oil; heat on medium-high until hot..
- Add the green beans; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until lightly browned. Add the chopped garlic; cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened..
- Add half the spicy maple syrup (carefully, as the liquid may splatter) and 1 tablespoon of water; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the green beans are lightly browned and the liquid has cooked off. Turn off the heat..
- Slice the cooked chicken crosswise..
- Serve the sliced chicken with the cooked green beans and potato salad. Drizzle the chicken with the remaining spicy maple syrup..
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