Food for Thought: What's for Dinner?

NEOMed141_14This week we welcomed the Class of 2020 to campus and with that the 2016-17 academic year has officially kicked off for all NEOMED students. Balancing class schedules, homework, family, social obligations and so much more may leave you asking, "What's for dinner?"

Executive Chef Xavier Smith is a pro at creating dinners for hundreds at the NEW Center, which serves as a gathering place for students and a mixed-use facility for conferences as well as public and private events. Now, he has dreamed up a recipe that goes together fast, with seasonings that will perk up a regular study night.

The chicken is best prepared with the fresh sage and shallots, but if you can't find them, don't let that stop you. Just substitute one tablespoon of dried sage and half a cup of onions. Firm apples like Red Delicious and Granny Smith work the best; softer varieties like Cortland will turn mushy. As for the maple syrup -- we're in Northeast Ohio. It can't be far away!

Xavier's Maple-Glazed NEOMED Chicken

Serves 4-6

2 lb. boneless, skinless chicken breasts, diced
2 teaspoons kosher salt for the glaze
2 tablespoons Extra Virgin olive oil
1 red apple and 1 green apple, cored and cut into wedges
8 shallots, sliced lengthwise
1/4 cup fresh sage (torn)
1/2 cup chicken broth
1/4 cup maple syrup
1/4 cup apple cider vinegar

  1. Pat the chicken dry and season all over with salt. Heat a large, heavy skillet over high heat and add olive oil. When the oil is hot, add the diced chicken and cook until golden brown on each side (about five minutes).
  2. Add apples, shallots and sage to the skillet and reduce the heat to medium-high temperature. Transfer the chicken to a plate and continue to cook the apples and shallots until they are golden brown (about two minutes). Meanwhile, make the glaze; Mix the chicken broth, maple syrup, vinegar and salt in a small bowl. Add the mixture to the skillet and bring to a boil until reduced by half (about two or three minutes). Return chicken to the pan and cook until chicken is cooked through.
  3. Garnish with microgreens or green onions sliced diagonally. Delicious served with brown rice or on its own.
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