Seared Chicken with Brussels Sprouts
Apple-Pecan Pilaf
Beverage Recommendation
Fre Alcohol-Removed Chardonnay
Ingredients
- 2 slices center cut bacon, chopped
- ½ lb boneless, skinless chicken breasts, halved lengthwise
- ¼ tsp salt, divided
- ¼ tsp pepper, divided
- 1 (10-oz) pkg frozen roasted Brussels sprouts, thawed
- 2 tsp minced garlic
- 2 tsp whole-grain Dijon mustard
- ⅓ cup low-sodium chicken broth
Instructions
- Cook bacon in a large skillet over medium heat until crisp. Drain, reserving drippings in skillet.
- Sprinkle chicken with ⅛ tsp each salt and pepper. Cook chicken in hot drippings in skillet over medium-high heat 4 to 6 minutes per side or until browned.
- Stir in Brussels sprouts, garlic, mustard, and ⅛ tsp each salt and pepper; cook 3 to 4 minutes or until sprouts are browned. Stir in broth; cook 2 to 3 minutes or until sprouts are tender. Sprinkle each serving with bacon.
Side Dish Ingredients
- 1 (3.5-oz) pouch boil-in-bag brown rice
- 1 Honeycrisp apple, chopped
- 2 Tbsp chopped pecans
- 1 tsp minced garlic
- 2 tsp olive oil
- 2 Tbsp sweetened dried cranberries
- ⅛ tsp salt
- ⅛ tsp pepper
Side Dish Instructions
- Cook rice according to package directions.
- Meanwhile, cook apple, nuts, and garlic in hot oil in a nonstick skillet over medium-high heat 5 to 6 minutes or until apple is crisp-tender. Stir in rice, cranberries, salt, and pepper.
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