Ingredients
3 cups small gold potatoes, 1/2’ed
1 leek, sliced
1 crisp sweet apple, chopped
2 tsp fresh thyme, coarsely chopped
4 cloves garlic, coarsely chopped
2 tbl oil, divided
4 chicken cutlets
1/2 tsp pepper
1/4 cup unsalted chicken brooth
1/4 cup maple syrup
1 tbl grey poupon mustard
1 tbl apple cider vinegar
Preparation
halve potatoes, halve leek lengthwise-then cut into 1/2 inch slices cut apple into 1-inch cubes chop thyme and garlic
microwave potatoes on high 8-10 minutes, until fork tender preheat saute pan on medium-high 2-3 minutes, place 1 tbl oil then potatoes, cut side down cook until golden-remove from pan, set aside reduce heat to mediukm, add remaining oil season chicken, place in saute pan-cook 3-4 minutes on each side-or until browned add leeks, apples and garlic-cook and stir 1-2 minutes until leeks start to soften reduce heat to low combine broth, syrup, mustard, vinegar and 1 tsp thyme-add to chicken, simmer 2-3 minutes until mixture thickens and chicken is 165 remove chicken from pan-let rest 5 minutes place potatoes into pan, stir evenly to coat sprinkle with remaining thyme slice chicken(?) serve
