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Sincerely-Food-Chef
Ambassador [Associate]
Ambassador [Associate]
  • 588 calories
  • 35 min
  • 4 servings

Ingredients

  • 1 ½ lb Brussels sprouts
  • 1 ½ lb chicken breasts, boneless skinless
  • 8 fl oz chicken or vegetable broth
  • 1 cup dried cranberries
  • 2 cloves garlic
  • 1 small bunch Italian (flat-leaf) parsley
  • 1 lemon
  • ½ medium red onion
  • ¼ cup walnuts
  • all-purpose flour
  • black pepper
  • extra virgin olive oil
  • salt

Instructions

  1. Wash and dry the fresh produce.
    • 1 ½ lb Brussels sprouts
    • 1 small bunch Italian (flat-leaf) parsley
    • 1 lemon
  2. Trim and halve Brussels sprouts; transfer to a medium bowl and set aside.
  3. Holding a knife parallel to the cutting board, cut the chicken in half horizontally to form thin fillets. Season both sides with salt and pepper.
    • 1 ½ lb chicken breasts, boneless skinless
    • ½ tsp salt
    • ½ tsp black pepper
  4. Preheat a large skillet over medium-high heat.
  5. While the skillet heats up, sprinkle flour over both sides of each cutlet and press gently to adhere.
    • ¼ cup all-purpose flour
  6. Once the skillet is hot, add oil and swirl to coat the bottom. Working in batches if necessary, add cutlets and pan-fry until golden and cooked through, 3-4 minutes per side.
    • 2 tbsp extra virgin olive oil
  7. Meanwhile, using a clean cutting board, peel and mince onion and garlic.
    • ½ medium red onion
    • 2 cloves garlic
  8. When the chicken is done, remove to a plate and cover loosely with aluminum foil.
  9. Return skillet to medium-high heat, add additional oil, and swirl to coat the bottom.
    • 2 tbsp extra virgin olive oil
  10. Add onion and garlic to the skillet; cook, stirring frequently, until fragrant, about 1 minute.
  11. Add Brussels sprouts, broth, cranberries, and salt to the skillet; cover and cook, stirring occasionally, until Brussels sprouts are fork-tender, about 5 minutes.
    • 8 fl oz (1 cup) chicken or vegetable broth
    • 1 cup dried cranberries
    • ½ tsp salt
  12. Meanwhile, shave parsley leaves off the stems; discard stems and mince the leaves. Place in the bowl used for the Brussels sprouts.
  13. Juice lemon into the bowl with the parsley.
  14. Roughly chop walnuts and add to the bowl.
    • ¼ cup walnuts
  15. Uncover the skillet, then add the parsley, lemon juice, and walnuts. Stir to combine and remove from the heat.
  16. To serve, divide chicken and Brussels sprout sauté between plates. Enjoy!

Nutrition per Serving

Calories
588
Fat
24g
Net Carbs
42g
Protein
48g

Cookware

  • aluminum foil
  • chef's knife
  • citrus juicer (optional)
  • colander
  • cutting board
  • garlic press (optional)
  • measuring cups
  • measuring spoons
  • stainless steel or cast iron skillet
  • stirring spoon
  • tongs