Maple-Brined Chicken with Sautéed Brussels Sprouts

recipe
The maple syrup brine in Maple-Brined Chicken with Sauteed Brussels Sprouts enhances the moistness and flavor of the chicken in this one-dish meal.

Yield:

Serves 4 (serving size: 1 breast half and 1 cup brussels sprouts)

Recipe from

Cooking Light

Nutritional Information

Calories 437
Fat 22.9 g
Satfat 5.8 g
Sodium 496 mg

Ingredients

1/3 cup maple syrup
1/4 cup fat-free, lower-sodium chicken broth
2 tablespoons kosher salt
2 tablespoons black peppercorns
4 garlic cloves, crushed
3 cups cold water
4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon black pepper
1/8 teaspoon kosher salt
1 tablespoon olive oil
2 tablespoons butter
4 cups quartered Brussels sprouts
1/2 cup sliced shallots
1/4 cup fat-free, lower-sodium chicken broth
1/2 cup chopped pecans

Preparation

Bring maple syrup, 1/4 cup chicken broth, 2 tablespoons ­kosher salt, black peppercorns, and garlic to a boil. Remove from heat; stir in cold water. Place chicken in a zip-top plastic bag; add brine. Seal; chill 2 hours. Remove chicken; discard brine. Sprinkle chicken with 1/4 teaspoon black pepper and 1/8 teaspoon kosher salt. Heat olive oil in a skillet over medium-high heat. Sauté chicken 5 minutes on each side or until done. Heat butter in a pan. Add Brussels sprouts and shallots; sauté 6 minutes. Stir in 1/4 cup chicken broth; cook 6 minutes. Stir in pecans.

Note:

Julianna Grimes,

Cooking Light

January 2012
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