This is a great 15 min/one pan dinner. It tastes like a fancy restaurant dish and is so easy to make!
4-6 chix breast pieces, pounded
4 strips bacon, cut into pieces
4c Brussels sprouts, quartered
3/4c dry white wine or sherry
1T Dijon mustard
3T olive oil
salt and pepper
half and half or whole milk, just a splash to finish the sauce (if desired)
Heat a large cast iron (or other) skillet over med-high heat. Season chicken on both sides. Add 3T of oil to the skillet and heat. Cook chicken for 3 min per side. Remove chicken to plate and add bacon to pan and cook about 2 min. Slide bacon to the sides and add Brussels sprouts to pan. Cook until golden brown, 3-4min. Add wine and mustard and stir. Cook until sauce is reduced. Season with some salt and pepper. Add half and half to make sauce creamy. Add chicken to the pan and serve.
4-6 chix breast pieces, pounded
4 strips bacon, cut into pieces
4c Brussels sprouts, quartered
3/4c dry white wine or sherry
1T Dijon mustard
3T olive oil
salt and pepper
half and half or whole milk, just a splash to finish the sauce (if desired)
Heat a large cast iron (or other) skillet over med-high heat. Season chicken on both sides. Add 3T of oil to the skillet and heat. Cook chicken for 3 min per side. Remove chicken to plate and add bacon to pan and cook about 2 min. Slide bacon to the sides and add Brussels sprouts to pan. Cook until golden brown, 3-4min. Add wine and mustard and stir. Cook until sauce is reduced. Season with some salt and pepper. Add half and half to make sauce creamy. Add chicken to the pan and serve.
No comments:
Post a Comment