Pan-Roasted Chicken with Brussels Sprout Gratin and Apple Cider Pan Sauce

Hey guys it's Meagan!

Wow dinner was extremely delicious and I mean delicious! This is an easy meal to make and it just reminds me of fall. This is one of the dishes we received from plated and I will be making another blog post hopefully Tuesday of the arrival of our plated, the meals we received, all the ingredients we get, and everything about plated. So make sure you stay tuned for that :)! Moving right along here is the recipe because I'm sure you guys are dying to make this recipe. Now just letting you know that it wouldn't be dinner made by Meagan if I didn't add some things.

Pan-Roasted Chicken with Brussels Sprouts Gratin and Apple Cider Pan Sauce

40-50 Minutes  

Ingredients

10 ounces Brussels Sprouts
1/8 ounce parsley, divided
6 ounces dinosaur kale
2 shallots, divided
1/4 cup panko breadcrumbs
1/3 cup heavy cream
2 ounces shredded mozzarella cheese
2 ounces shredded Fontina cheese
2 boneless skinless chicken breasts
1 tablespoon butter, divided
2 tablespoons apple cider vinegar
8 ounces chicken stock
1 aluminum tin
2 tablespoons sugar
1 tablespoon cinnamon

Directions

1. Prepare Ingredients

Preheat oven to 425. Rinse all produce. Halve Brussels Sprouts lengthwise through roots, then place into aluminum tin. Finely chop parsley leaves, discarding stems. Stack kale leaves, trim and discard stems, and thinly slice crosswise. Peel shallots and thinly slice into rings. Mince garlic. In a small bowl, stir together breadcrumbs. 1 tablespoon olive oil, and 1/4 teaspoon salt to combine.

2. Make Brussels Sprout Gratin

Toss sprouts in tin with half of shallots, half of garlic, 1 1/2 tablespoons olive oil, 1/4 teaspoon salt, and pepper. Roast until sprouts are softening, 12-14 minutes (move onto step 3 but don't forget to come back!). Then, remove tin from oven. Stir in cream, mozzarella, Fontina, and kale to combine. Sprinkle over breadcrumbs. Return to oven and bake until cheese is bubbling and breadcrumbs are crispy, 12-15 minutes more.

3. Cook Chicken

While sprouts roast, pat chicken dry with paper towel and season all over with 1/2 teaspoon salt, pepper, and garlic powder as desired. Heat 1 tablespoon olive oil in a medium pan over medium-high heat. When oil is shimmering, add chicken and sear until cooked through and no longer pink, about 6 minutes on each side. Transfer chicken to serving plates, reserving pan, and cover loosely with foil to keep warm.

4. Saute Aromatics

Return pan from chicken to medium-high heat and add 1/2 tablespoon butter. When butter is foamy, add remaining shallots and remaining garlic and saute, stirring, until lightly browned and fragrant, 1-2 minutes.

5. Make Pan Sauce

Add apple cider vinegar and 1/2 cup chicken stock to pan with aromatics. Add cinnamon and sugar. Bring to a boil over high heat, then reduce heat to medium low and simmer, scraping up browned bits from bottom of pan, until sauce is slightly thickened, 5 minutes. Then remove pan from heat and stir in remaining butter and half of parsley. Taste and add salt and pepper.

6. Plate Pan-Roasted Chicken

Spoon apple cider pan sauce over pan-roasted chicken, and serve with Brussels sprout gratin. Enjoy!!!

See you next time.

Love always Meg!