- 30 mins
Ingredients
- 10 oz brussel sprouts
- 1 T plus + 1 tsp olive oil
- 1 tsp salt
- 1/4 tsp pepper
- 2 T flour
- 4 medium skinless, boneless, chicken breast halves (about 1-1/4 lbs)
- 2 C cranberries
- 1/4 C sugar
- 1/4 C balsamic vinegar
Preparation
Step 1
Preheat oven to 450. Trim brussel sprouts; cut lengthwise into thin slices. In 15-1/2" x 10-1/2" jelly roll pan, toss sprouts with 1 T oil, 1/2 tsp salt, and 1/8 tsp pepper. Spread evenly in pan; roast 15 - 20 minutes or until tender and browned at edges.
Meanwhile, in 12-inch nonstick skillet, heat remaining oil over med-high heat until hot. On waxed paper, combine flour, remaining salt and pepper; use to coat chicken.
Add chicken to skillet and cook 6 minutes. Reduce heat to medium; turn chicken over and cook 6 - 8 minutes longer or until juices run clear when thickest part of breast is pierced with tip of knife. Transfer chicken to platter; keep warm.
To skillet, add cranberries, sugar, vinegar, and 3/4 C water; heat to boiling over medium-high heat. Cook until sauce thickens slightly, about 5 minutes. Serve chicken with sauce and brussel sprouts.
320 cal/36g protein/30g carb/1g sat fat/5g fiber/82mg chop/690mg sodium per serving.