So, I'll admit that until I was in my late 20's I had never eaten a brussels sprout, and on that first outing I was a little apprehensive. But then I realized, it's just a mini-cabbage! So, if you like cabbage, or any derivative thereof (kale, collards, kohlrabi, broccoli), you'll love brussels sprouts glazed in a balsamic reduction.
Now, before I go farther, I must give credit where credit is due. While the chicken and mushrooms are all my own, Guy Fieri is the impetus behind my miniature cabbages. Back at Thanksgiving I used one of his recipes, Bumped-Up Brussel Sprouts, to add some greens to my feast. However, as delightful as this recipe was (it included pancetta, capers, pine nuts, raisins and currants), it was the heart of the brussels sprouts - their base of flavor - that made them SO good; who needs all the extra stuff when the vinegar and brussels are the main attraction. So, Mr. Fieri, thank you...I would have never put balsamic vinegar on a sprout otherwise.
Ingredients:
One package of boneless, skinless chicken breasts (2-3 lbs)
1/2 lb sliced white mushrooms
1 lb brussels sprouts, cleaned, stemmed, and halved
1/4 cup balsamic vinegar
2 Tbsp dried basil
2 Tbsp dried rosemary
4 Tbsp EVOO
Salt & Pepper, to taste
Bakeware:
1 lined baking sheet
Directions:
Preheat oven to 375 Fahrenheit.
Remove chicken breasts from package. If too thick (mine were almost two inches thick), splay open and create two cutlets from one breast, each 1/2 to 1 in thick. Sprinkle top side of chicken cutlets with salt, pepper and dried basil.
Meanwhile, heat a heavy-bottomed pan over med-high heat and add 2 Tbsp EVOO to the pan. When oil begins to bubble, add chicken cutlets to the pan, seasoned side down. Let the first side sear for 3-4 minutes (depending upon thickness). Prior to turning, season bottom side of cutlets with more salt and pepper and the dried rosemary. Flip chicken and cook for an additional 3-4 minutes. Once done, remove chicken to a plate and cover with aluminum foil to keep warm.
While chicken is cooking heat another pan over med-high heat and add 1 Tbsp EVOO to the pan. When hot, add the brussells sprouts and sauté for 2-3 minutes. Once the brussells begin to brown, add 2 Tbsp balsamic vinegar, salt and pepper, and lower heat to med-low, allowing vinegar to reduce. As soon as the vinegar has reduced and the sprouts have taken on a healthy sheen, remove from heat and transfer them to the baking sheet, placing them in the oven for 15 minutes.
Returning to the pan in which the chicken was cooked, add 1 Tbsp EVOO and lower heat to medium. Add sliced mushrooms to pan and toss frequently, allowing them space to brown. Mushrooms should begin browning after about 3 minutes. At this time add salt and pepper and the remaining 2 Tbsp balsamic vinegar. Scrape up stuck-on bits of chicken from the bottom of the pan as the vinegar reduces and thickens the mushrooms. Lower heat to a simmer, return chicken to the pan, and cover for 3 minutes. Remove from heat and let sit in juices until the brussels sprouts finish in oven.
Serve chicken breasts with mushrooms and brussels sprouts alongside a mixed salad and a glass of white or red wine.
