Hi, I’m Clara. Today, I will show you a way to prepare southern-spiced chicken with potato salad maple green beans recipe. Never skip a recipe of the day again. Here are our most recent very simple family recipes to try. This time, I will make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Southern-Spiced Chicken with Potato Salad Maple Green Beans Recipe
Southern-Spiced Chicken with Potato Salad Maple Green Beans is one of the most popular of recent trending foods in the world. It’s simple, it is fast, it tastes delicious. It’s enjoyed by millions daily. Southern-Spiced Chicken with Potato Salad Maple Green Beans is something that I’ve loved my whole life. They are fine and they look wonderful.
To get started with this particular recipe, we must first prepare a few components. You can have southern-spiced chicken with potato salad maple green beans using 14 ingredients and 17 steps. Here is how you cook that.
The ingredients needed to make Southern-Spiced Chicken with Potato Salad Maple Green Beans:
- Make ready Boneless, Skinless Chicken Breasts
- Get Golden Potatoes
- Get Sweet Piquante Peppers
- Prepare Spicy Maple Syrup
- Prepare Green Beans
- Get Garlic
- Take Creamy Mustard Sauce
- Make ready Southern Spice Blend
- Take Southern Spice Blend
- Make ready Onion Powder
- Take Garlic Powder
- Get Ground Yellow Mustard
- Get Smoked Paprika
- Make ready Cayenne Pepper
Instructions 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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