Bravo Balsamic Chicken

Name: Bravo Balsamic Chicken with Garlic Bread & Roasted Brussels Sprouts
Yield: 2 servings
Ingredients: 5 tsp Balsamic Vinegar; 8 oz Brussels Sprouts; 2 unit Chicken Stock Concentrate; 1/4 oz Rosemary; 1 clove Garlic; 10 oz Chicken Cutlets; 1 unit Demi-Baguette; 1 tbsp Cooking Oil, tbsp; 3 tbsp Butter, tbsp; 1 tsp Granulated Sugar, tsp

with Garlic Bread & Roasted Brussels Sprouts

By Recipe0 System

Another work day, another dinner daydream. You know what we mean. You’re sitting at your desk and 2:00 p.m. rolls around. Suddenly, all you can think is, “Dinner...what the heck am I going to eat for dinner?!” Well, we’ve got you covered, and FYI, the answer to that question is pretty delicious. We’re serving up pan-seared chicken with roasted Brussels sprouts and toasty garlic bread. To finish things off, the chicken is drizzled with a life-affirming rosemary balsamic pan sauce. Talk about a dream come true!

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

5 tsp Balsamic Vinegar
8 oz Brussels Sprouts
2 unit Chicken Stock Concentrate
1/4 oz Rosemary
1 clove Garlic
10 oz Chicken Cutlets
1 unit Demi-Baguette
1 tbsp Cooking Oil, tbsp
3 tbsp Butter, tbsp
1 tsp Granulated Sugar, tsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce.

Trim and halve Brussels sprouts lengthwise. Peel and mince or grate garlic. Halve baguette lengthwise. Pick rosemary leaves from stems; mince leaves until you have 1 tsp (2 tsp for 4 servings).
2

Toss Brussels sprouts on a baking sheet with a drizzle of oil, salt, and pepper. Arrange cut sides down.

Roast on top rack until browned and tender, 18-22 minutes.
3

Meanwhile, pat chicken* dry with paper towels and season all over with salt and pepper.

Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side.

Turn off heat; transfer chicken to a cutting board to rest.
4

Meanwhile, place 2 TBSP butter (3 TBSP for 4 servings) and half the garlic in a small microwave-safe bowl. Microwave until butter is slightly softened, 10 seconds.

Spread garlic butter onto cut sides of baguette halves; season with salt and pepper.

When Brussels sprouts have 3-5 minutes left, remove sheet from oven. Add baguette halves, cut sides up, to same sheet; toast in oven until bread is golden brown.
5

Heat pan used for chicken over medium heat. Add a drizzle of oil, minced rosemary, and remaining garlic. Cook, stirring, until fragrant, 1-2 minutes.

Stir in vinegar; simmer until syrupy, 30 seconds.

Stir in stock concentrates, ¼ cup water, and ½ tsp sugar. (For 4 servings, use 1⁄3 cup water and 1 tsp sugar.) Simmer until thickened, 3-5 minutes.

Remove from heat and stir in 1 TBSP butter until melted. Season with salt and pepper.
6

Thinly slice chicken crosswise.

Divide chicken, Brussels sprouts, and garlic bread between plates. Drizzle chicken with sauce and serve.

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