Maple-Brined Chicken with Sautéed Brussels Sprouts

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

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Nutritional Information

Amount per serving
  • Calories: 437
  • Fat: 22.9g
  • Saturated fat: 5.8g
  • Sodium: 496mg

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.
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