Southern-Spiced Chicken with Potato Salad & Maple Green Beans
Southern-Spiced Chicken with Potato Salad & Maple Green Beans

Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, southern-spiced chicken with potato salad & maple green beans. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Southern-Spiced Chicken with Potato Salad & Maple Green Beans is one of the most favored of recent trending foods in the world. It is simple, it’s fast, it tastes yummy. It’s appreciated by millions daily. Southern-Spiced Chicken with Potato Salad & Maple Green Beans is something which I have loved my entire life. They are fine and they look fantastic.

To get started with this particular recipe, we must prepare a few ingredients. You can cook 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:
  1. Make ready 2 Boneless, Skinless Chicken Breasts
  2. Make ready 3/4 lb. Golden Potatoes
  3. Take 1/2 oz. Sweet Piquante Peppers
  4. Get 2 tbsps Spicy Maple Syrup
  5. Take 6 oz. Green Beans
  6. Take 2 cloves Garlic
  7. Make ready 1 tbsp Creamy Mustard Sauce
  8. Prepare 1 tbsp Southern Spice Blend
  9. Make ready Southern Spice Blend
  10. Prepare Onion Powder
  11. Make ready Garlic Powder
  12. Get Ground Yellow Mustard
  13. Get Smoked Paprika
  14. Prepare Cayenne Pepper
Steps to make Southern-Spiced Chicken with Potato Salad & Maple Green Beans:
  1. Fill a medium pot with salted water; cover and heat to boiling on high.
  2. Wash and dry the fresh produce.
  3. Medium dice the potatoes.
  4. Roughly chop the peppers.
  5. Peel and roughly chop 2 cloves of garlic.
  6. Pat the chicken dry with paper towels; season on both sides with salt, pepper, and up to half the spice blend.
  7. In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot.
  8. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.
  9. Leaving any browned bits (or fond) in the pan, transfer to a cutting board. Cover with foil to keep warm.
  10. 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.
  11. Turn off the heat. Drain thoroughly and return to the pot.
  12. 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.
  13. To the pan of reserved fond, add 1/2 teaspoon of olive oil; heat on medium-high until hot.
  14. 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.
  15. 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.
  16. Slice the cooked chicken crosswise.
  17. 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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