Step-by-Step Guide to Make Award-winning Southern-Spiced Chicken with Potato Salad & Maple Green Beans
Hello everybody, it is Drew, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, Step-by-Step Guide to Make Quick Southern-Spiced Chicken with Potato Salad & Maple Green Beans. It is one of my favorites. This time, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Southern-Spiced Chicken with Potato Salad & Maple Green Beans, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Southern-Spiced Chicken with Potato Salad & Maple Green Beans delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To begin with this recipe, we have to first 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 it.
The perfect lunch dish for 2! Let me know what you think! 😘
Ingredients and spices that need to be Take to make Southern-Spiced Chicken with Potato Salad & Maple Green Beans:
- 2 Boneless, Skinless Chicken Breasts
- 3/4 lb. Golden Potatoes
- 1/2 oz. Sweet Piquante Peppers
- 2 tbsps Spicy Maple Syrup
- 6 oz. Green Beans
- 2 cloves Garlic
- 1 tbsp Creamy Mustard Sauce
- 1 tbsp Southern Spice Blend
- Southern Spice Blend
- Onion Powder
- Garlic Powder
- Ground Yellow Mustard
- Smoked Paprika
- 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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