Hi, I am Joana. Today, we’re going 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 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 meals on earth. It is appreciated by millions every day. It’s easy, it’s fast, it tastes delicious. Southern-Spiced Chicken with Potato Salad & Maple Green Beans is something that I’ve loved my entire life. They are fine and they look fantastic.
To bewith this recipe, we have to first prepare a few components. You can cook southern-spiced chicken with potato salad & maple green beans using 14 ingredients and 17 steps. Here is how you cook it.
The ingredients needed to make Southern-Spiced Chicken with Potato Salad & Maple Green Beans:
- Get Boneless, Skinless Chicken Breasts
- Get Golden Potatoes
- Take Sweet Piquante Peppers
- Take Spicy Maple Syrup
- Make ready Green Beans
- Prepare Garlic
- Take Creamy Mustard Sauce
- Get Southern Spice Blend
- Get Southern Spice Blend
- Take Onion Powder
- Make ready Garlic Powder
- Make ready Ground Yellow Mustard
- Take 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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