Bravo Balsamic Chicken

Name: Bravo Balsamic Chicken with Roasted Brussels Sprouts & Herby Potatoes
Yield: 2 servings
Ingredients: 8 oz Brussels Sprouts; 1 clove Garlic; 1/4 oz Rosemary; 12 oz Potato; 10 oz Chicken Cutlets; 5 tsp Balsamic Vinegar; 2 unit Chicken Stock Concentrate; 4 tsp Cooking Oil; 1/2 tsp Granulated Sugar; 1 tbsp Butter; Salt; Black Pepper; 1 tbsp Italian Seasoning

with Roasted Brussels Sprouts & Herby Potatoes

By Recipe0 System

Another work day, another dinner daydream. You know what we mean. You’re sitting at your desk and 2:00 pm 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 garlic-herb potatoes. 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

8 oz Brussels Sprouts
1 clove Garlic
1/4 oz Rosemary
12 oz Potato
10 oz Chicken Cutlets
5 tsp Balsamic Vinegar
2 unit Chicken Stock Concentrate
4 tsp Cooking Oil
1/2 tsp Granulated Sugar
1 tbsp Butter
Salt
Black Pepper
1 tbsp Italian Seasoning

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce.

Cut potatoes into ½-inch-thick wedges. Peel and mince or grate garlic. Trim and halve Brussels sprouts lengthwise. Pick rosemary leaves from stems; mince leaves until you have 1 tsp (2 tsp for 4).
2

Toss potatoes on one side of a baking sheet with a drizzle of oil, half the garlic, half the Italian Seasoning (you’ll use the rest later), salt, and pepper. (For 4 servings, spread potatoes out across entire sheet.)

Roast on top rack for 5 minutes (you’ll add more to the sheet then).
3

Once potatoes have roasted 5 minutes, remove sheet from oven. Carefully toss Brussels sprouts on empty side with a drizzle of oil, salt, and pepper. (For 4 servings, leave potatoes roasting and toss Brussels sprouts on a second sheet; roast on middle rack.)

Return to top rack until browned and tender, 18-22 minutes.
4

Meanwhile, pat chicken* dry with paper towels and season all over with remaining Italian Seasoning, 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.
5

Heat a drizzle of oil in pan used for chicken over medium heat. Add 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 potatoes between plates. Drizzle chicken with sauce and serve.

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