Maple-Brined Chicken with Sautéed Brussels Sprouts

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

1. 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.