Maple-Brined Chicken with Sauteed Brussels Sprouts |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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The maple syrup brine in Maple-Brined Chicken with Sauteed Brussels Sprouts enhances the moistness and flavor of the chicken in this one-dish meal. Ingredients:
1/3 cup maple syrup |
1/4 cup fat-free, lower-sodium chicken broth |
2 tablespoons kosher salt |
2 tablespoons black peppercorns |
4 garlic cloves, crushed |
3 cups cold water |
4 (6-ounce) skinless, boneless chicken breast halves |
1/4 teaspoon black pepper |
1/8 teaspoon kosher salt |
1 tablespoon olive oil |
2 tablespoons butter |
4 cups quartered brussels sprouts |
1/2 cup sliced shallots |
1/4 cup fat-free, lower-sodium chicken broth |
1/2 cup chopped pecans |
Directions:
1. Bring maple syrup, 1/4 cup chicken broth, 2 tablespoons kosher salt, black peppercorns, and garlic to a boil. Remove from heat; stir in cold water. Place chicken in a zip-top plastic bag; add brine. Seal; chill 2 hours. Remove chicken; discard brine. Sprinkle chicken with 1/4 teaspoon black pepper and 1/8 teaspoon kosher salt. Heat olive oil in a skillet over medium-high heat. Sauté chicken 5 minutes on each side or until done. Heat butter in a pan. Add Brussels sprouts and shallots; sauté 6 minutes. Stir in 1/4 cup chicken broth; cook 6 minutes. Stir in pecans.
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