Chicken Scaloppini with Brussel Sprouts and Maple Dijon Sauce

You guys! I’m so excited with how this chicken scaloppini recipe turned out. It’s a simple, low oxalate dish I made Heather and I just a few nights ago and my favorite part was the easy maple Dijon sauce that finished off the dish!

The Secret to a Perfect Chicken Scaloppini Recipe

The trickiest part is to slice the chicken breast nice and thin horizontally to make the scaloppini portions. Hold the top of the chicken breast and use a sharp knife to carefully slice the chicken breast into 4-5 thin slices. Using chicken pieces of this thickness will keep the cook time nice and short while you will be able to keep the chicken nice and moist.

The other key to this dish is the sauce at the finish. Right after you plate the chicken breast on top of freshly sauteed Brussels sprouts, you just add the maple syrup and Dijon mustard and reduce for 10-15 seconds, and then pour all over the delicious dinner.

Perfectly Cooked Brussels Sprouts

When I cook Brussels sprouts I simply cut them in half and leave a bit of the stem on. This allows the leaves to stay intact and not fall all over the pan which can be easily burned. I love using garlic, butter or olive oil and salt and pepper. The key is to cook them so that they get just a bit of golden brown color on them and then I like to use a bit of water and a lid to steam them for just a minute prior to plating. Perfect Brussels sprouts every time!

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Chicken Scaloppini with Brussel Sprouts and Maple Dijon Sauce

Prep Time

10 mins

Cook Time

15 mins

Total Time

25 mins

 

Course: Dinner

Servings: 2

Ingredients

• 250 grams chicken breast
• 2 cups of halved Brussels sprouts
• 2 tsp garlic powder
• 2.5 Tbsp grainy Dijon mustard
• 2 Tbsp maple syrup
• 2 Tbsp olive oil
• salt and pepper to taste

Instructions

Thinly slice the chicken breast horizontally to make nice thin scallopine pieces.

Add the Brussels sprouts to a pan with 1 tsp of garlic powder and 1 Tbsp of olive oil. Saute for 3-4 minutes. Season with salt and pepper.

Add 1 Tbsp of water to the pan and cover to let steam for 1-2 minutes. Keep warm

Using another pan, heat up the rest of the olive oil until nice and hot.

Season the chicken with salt, pepper and garlice powder and Cook for 2-3 minutes on both sides until the chicken is nice and cooked.

Plate the Brussels sprouts and chicken. Using the chicken pan, add in the syrup and mustard and reduce for 10-15 seconds. Cover the chicken and serve.

This is one of the many dishes that is available in my low oxalate meal plan program. If you suffer from kidney stones, or have been told to be put on a low oxalate diet, dishes like this are for you! With my meal plan program you become a premium member and get access to weekly meal plans full of breakfasts, lunches, dinners and desserts that are low oxalate, simple, and healthy! If you would like to learn more, simply click on the picture to the side of this recipe and learn more about it.

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