Chicken with Maple Dijon Sauce

🥘 Ingredients

• Dijon mustard
  4 tsp
• Vidalia onion paste
  2 oz
• butter
  2 tbsp
• chicken cutlets
  20 oz
• cooking oil
  1 tbsp
• maple syrup
  2 tbsp
• paper towel
• pepper
• red onion
  2 unit
• salt
• sweet potatoes (into ½-inch pieces)
  2 unit
• water
  2 tbsp
• zucchini
  2 unit

🍳 Cookware

• large microwave-safe bowl
• plastic wrap
• small bowl
• meat mallet
• large pan
• large pan

1. 

   1

   Wash and dry all produce. Dice sweet potatoes . Place in a large microwave-safe bowl and cover with plastic wrap . Microwave until softened, ⏱️ 7 minutes . (You’ll finish the sweet potato in Step 5.)

   sweet potatoes: 2 unit (into ½-inch pieces)
2. 

   2

   Meanwhile, trim and halve zucchini lengthwise; slice crosswise into ½-inch-thick half-moons. Halve, peel, and slice red onion into ½-inch-thick wedges.

   zucchini: 2 unit, red onion: 2 unit
3. 

   3

   In a small bowl , combine Vidalia onion paste , Dijon mustard , half the maple syrup , and water . Season with pepper .

   Vidalia onion paste: 2 oz, Dijon mustard: 4 tsp, maple syrup: 2 tbsp, water: 2 tbsp, pepper
4. 

   4

   Pat chicken cutlets dry with paper towel ; place between two large pieces of plastic wrap. Pound with a meat mallet or rolling pin until chicken is about ½ inch thick. Lightly season all over with salt and pepper. Heat a large drizzle of cooking oil in a large pan over medium-high heat. Add chicken; cook until browned and cooked through, ⏱️ 5 minutes per side. Remove pan from heat. Add maple Dijon sauce and butter , stirring until butter has melted and turning chicken to evenly coat. TIP: If sauce seems too thick, add a splash or two of water.

   chicken cutlets: 20 oz, paper towel, salt, cooking oil: 1 tbsp, butter: 2 tbsp
5. 

   5

   While chicken cooks, heat a large drizzle of oil in a second large pan over medium-high heat. Add sweet potato, zucchini, and onion wedges; season with salt and pepper. Cook, stirring, until softened and lightly browned, ⏱️ 7 minutes .
6. 

   6

   Divide vegetable jumble between plates or shallow bowls. Top with chicken. Spoon any remaining maple Dijon sauce from pan over chicken and vegetables. Serve.