Maple Glazed Chicken with Brussels sprout slaw

Ingredients

8 chicken tenders

1/2 teaspoon salt

1/2 teaspoon black pepper

2 tablespoons olive oil

4 tablespoons red wine vinegar

2 tablespoons maple syrup

15-20 Brussels sprouts 

1 medium apple, cut into small pieces and peeled

1 pear, cut and peeled

Preparation

1. Heat a large skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add 1 tablespoon oil to pan; swirl to coat. Add chicken to pan; cook on each side until done. Remove from pan. Add 3 tablespoons vinegar and syrup to pan; bring to a boil. Cook 1 minute or until reduced to 3 tablespoons. Return chicken to pan; turn to coat with glaze.
2. Cut Brussels sprouts in half lengthwise; thinly slice crosswise. Place remaining 1 tablespoon oil, 1 tablespoon vinegar, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large bowl; stir well with a whisk. Add Brussels sprouts, pear and apple; toss to combine. Serve slaw with chicken.

I actually used Blackberry Ginger vinegar and Toasted sesame oil for my slaw.  I get mine at Red Wing Olive Oils and Vinegars but not sure where else they may be available. It hit the spot and brought me down from my carb high I had from Christmas :)  ENJOY!

Adapted from: http://www.myrecipes.com/recipe/maple-glazed-chicken