Apple Cider Chicken and Brussels Sprouts
Good NEWS “And theWord became flesh, and dwelt among us, and we sawHis glory, glory as of the only begotten from the Father, full of grace and truth.” John 1:14
Inspired by Food Network
4 boneless chicken breasts
1 lb Brussels sprouts, halved
1 tsp rosemary leaves, finely chopped
2 gala apples, cut into wedges
1 red onion, cut into wedges
2 tbsp butter, divided
2 sprigs rosemary
2/3 cup apple cider
2 tbsp extra-virgin olive oil
1 tsp apple cider vinegar
Salt and pepper to taste
Heat oven to 450 F.
Word Out! Get the “I love this place! Everyone is friendly and I totally trust Dr. Yates 100%. Exceptionally clean, and they can do crowns the same day.” –Caroline M. 2. On a baking sheet, toss Brussels sprouts, apples, onion, and rosemary sprigs in olive oil, salt, and pepper. 3. Roast vegetable and fruit mixture until tender, about 25–30 minutes, flipping halfway. 4. Season chicken with salt, pepper, and chopped rosemary. 5. In an ovenproof skillet, heat 1 tbsp butter. Add chicken and cook 6 minutes on one side. Flip and cook 2 more minutes. 6. Pour cider onto chicken. Roast in the oven for 12 minutes. Remove chicken from skillet and let it rest on cutting board. 7. Return skillet to stove on medium-high and simmer sauce until reduced by half. 8. Swirl remaining 1 tbsp of butter with vinegar, salt, and pepper. Slice chicken and divide among plates with roasted vegetables and serve.
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Gardens Dental Care • 561-529-4655
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