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December 02, 2005
Chicken Breasts with Cranberry-Balsamic Sauce & Brussels Sprouts
Since cranberries are everywhere during the fall, I thought that a quick, simple recipe for fresh cranberries would be fun.
What You'll Need:
1 thawed bag of frozen Brussels sprouts
1 tablespoon (plus 1 teaspoon) of olive oil
1 teaspoon salt
1 teaspoon ground pepper
2 tablespoons flour
4 skinless, boneless chicken breast halves
2 cups cranberries
1/4 cup sugar
1/4 cup balsamic vinegar
3/4 cup water
1. Preheat oven to 450 degrees F. Cut the Brussels sprouts lengthwise into thin slices. In any pan you wish, toss sprouts with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/2 teaspoon ground pepper to coat. Spread evenly in pan; roast 15 to 20 minutes.
2. While your Brussels sprouts are browning, heat 1 teaspoon olive oil over medium-high heat on skillet. Combine flour and 1/2 teaspoon salt and 1/2 teaspoon ground pepper on plate; use to coat chicken.
3. Add chicken to skillet and cook 6 minutes. Reduce heat to medium; turn chicken over and cook 6 to 8 minutes longer. Transfer chicken to plate.
4. To skillet, add cranberries, sugar, balsamic vinegar, and water; heat to boiling over medium-high heat. Cook until sauce thickens slightly, about 5 minutes. Serve chicken with sauce and Brussels sprouts.
Posted by Stacy on December 2, 2005 03:02 PM | Filed In: Food
