Hi, I am Joana. Today, I’m gonna show you how 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. Nowadays, I’m gonna make it a 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 favored of current trending foods in the world. It’s enjoyed by millions every day. It’s easy, it is fast, it tastes yummy. They are nice and they look fantastic. Southern-Spiced Chicken with Potato Salad & Maple Green Beans is something that I’ve loved my entire life.
To begin with this recipe, we have to prepare a few ingredients. You can have southern-spiced chicken with potato salad & maple green beans using 14 ingredients and 17 steps. Here is how you can achieve that.
The ingredients needed to make Southern-Spiced Chicken with Potato Salad & Maple Green Beans:
- Make ready Boneless, Skinless Chicken Breasts
- Take Golden Potatoes
- Get Sweet Piquante Peppers
- Prepare Spicy Maple Syrup
- Get Green Beans
- Get Garlic
- Make ready Creamy Mustard Sauce
- Make ready Southern Spice Blend
- Prepare Southern Spice Blend
- Prepare Onion Powder
- Take Garlic Powder
- Make ready Ground Yellow Mustard
- Prepare Smoked Paprika
- Get 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 sausage.
- 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 sausage.
- 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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