Chicken Breast with Brussels Sprouts

Today at work I was asked if I ever cook anything original, so here goes..

This is my pan roasted chicken breast with brussels sprouts. I used skinless, boneless chicken breast and split them horizontally to cook them evenly. The marinade is a tablespoon of Symeon’s spice mix (thanks to Rakesh Uncle) with olive oil for 15 min prior to roasting. Symeon’s is a mix of salt, pepper, oregano, paprika and garlic. The chicken stock is Emeril’s organic brand. Chicken stock is made from bones and simmered for a longer period of time to extract gelatin and provide a rich, full flavor, where broth is mainly made from the meat.

1.Use a hot stainless steel fry pan, add a tablespoon of olive oil. Then add the chicken away from you to avoid splatter, skin side down.

2. Add the brussels sprouts after lightly basting them in olive oil, garlic and salt.  Also add some fresh rosemary over the chicken. (Pic below)

3. Wait until the chicken moves easily and is nicely browned to flip over.

4. Add 150ml of chicken stock and simmer until the chicken is properly cooked and sauce is thickened. I use a meat thermometer to assure appropriate temperature is achieved (165 degrees F)

5. If you like a more roasted appearance to the brussels sprouts, place them in another dry pan and heat until browned.


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