Maple Dijon Chicken with Brussels Sprouts
Maple Dijon Chicken with Brussels Sprouts
ingredients
2 pieces of thick cut bacon
2 cups shredded brussels sprouts
2 tbsp apple cider vinegar
2 tsp knorr liquid seasoning, divided
2 tbsp unsalted butter, divided
3 boneless skinless chicken breasts
1 tbsp chopped garlic
1 cup chicken broth
1/4 cup maple syrup
3 tbsp dijon mustard
1/2 tsp kosher salt
1/2 tsp pepper
1/2 tsp smoked paprika
1 spring fresh rosemary
instructions
Heat a large ceramic saute pan over medium high heat, add the bacon to the pan once warm. Cook bacon until crispy, about 7 minutes. Remove from pan and set aside.
Add brussels sprouts to the pan gently moving around to coat. If the pan feels a bit dry add 1 tsp of olive oil. Let the brussels sprouts brown for about 5 minutes, moving them around the pan periodically. Then add the apple cider vinegar and 1 tsp knorr liquid seasoning over the top of the pan, scraping up any brown bits from the bottom. Let it saute for another 2 minutes and remove brussels sprouts from the pan and set aside.
Add 1 tablespoon of unsalted butter to the pan. Add the chicken breast and sprinkle with salt and pepper over top. Let the chicken breast cook about 6 minutes on each side, til brown and them internal temperature measures 165 degrees. Remove from pan and set aside.
Add another tablespoon of butter, and chopped garlic, let saute until fragrant, about 1 minute.
Add in the chicken broth and bring to a simmer. Whisk in the maple syrup, 1 tsp knorr liquid seasoning ,and dijon mustard, smoked paprika, salt, pepper and maple syrup until well combined. Bring to a simmer.
Add rosemary spring the pan and let simmer until reduced down, about 10 minutes.
Add the chicken back to the pan to heat through, about 4 minutes. Spoon the brussels sprouts over top and cover, letting it simmer for another 2 minutes.
Plate the chicken and brussels sprouts, spoon pan sauce over top of the plate, and add crumbled bacon over top if desired.