maple-glazed chicken with apple-brussels Sprout slaw

from cooking light. okay, i haven't made this one...but i want to!

8 (2 oz) chicken cutlets
1/2 t salt
1/2 t pepper
2 T oil
3 T red wine vinegar
2 T maple syrup
8 oz brussels sprouts
1/4 c dried currants
1 medium fuji or gala apple, cut into 1/8 inch thick slices

1. heat large skillet over med high heat. sprinkle chicken with 1/4 t salt and 1/4 t pepper. add 1 T oil to pan, swirl to coat. add chicken to pan; cook 3 minutes on each side or until done. remove from pan; keep warm. add 2 T vinegar and syrup to pan; bring to boil. cook 1 minute or until reduced to 3 T. return chicken to pan; turn to coat with glaze.

2. cut brussels sprouts in half length wise; thinly slice crosswise. place remaining 1 T oil, 1 T vinegar, 1/4 t salt, and 1/4 t pepper in large bowl; stir well with a whisk. add brussels sprouts, currants, and apple; toss to combine. serve slaw with chicken.