Rating: 4.5 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

Julianna Grimes
Recipe by Cooking Light January 2012

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

437 calories; fat 22.9g; saturated fat 5.8g; sodium 496mg.
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