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Ingredients
• 1 lb Brussels sprouts, halved • 2 gala apples, cut into wedges • 1 red onion, cut into wedges • 2 sprigs rosemary • 2 tbsp extra-virgin olive oil • Salt and pepper to taste • 4 boneless chicken breasts
• 1 tsp rosemary leaves, finely chopped • 2 tbsp butter, divided • 2/3 cup apple cider • 1 tsp apple cider vinegar
Directions
1. Heat oven to 450 F. 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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