If you follow me on Facebook (thank you!) you’ve seen this recipe pictured before. It’s rare I feature a pic before sharing the recipe but it just looked so delicious I got ahead of myself. I know I owe you this recipe and I apologize for being a total tease about it.
Without further ado, meet your new go to week night dish. Minimal ingredients, minimal dishes, maximum taste. We love recipes like that, don’t we?
Of course we do.
- olive oil
- 4 chicken cutlets
- salt & pepper
- 3 TBS balsamic vinegar
- 2 tsp Dijon mustard
- 2 garlic cloves, minced
- 2 cups button mushrooms, halved
- 1/3 cup chicken stock
- tsp freshly minced thyme
- big handful brussel sports, halved
- Preheat your oven to 425 degrees. Line a baking sheet with foil. Toss brussel sprouts with olive oil, salt, and pepper and roast for 35-40 minutes. (This can be done whenever you have a free moment in the day - you don't have to wait until dinner time).
- In a medium bowl mix together 2 TBS of the balsamic, mustard, and garlic. Season the chicken with salt & pepper and put in the marinade until it's fully covered.
- In a skillet, heat a TBS olive oil over medium heat. Add the chicken and sauté until cooked through, roughly 3 minutes per side. Transfer chicken to a platter and keep warm by tenting with foil.
- Heat a little bit more olive oil in the same saute pan and in go your mushrooms. Saute for a minute. Add in stock to deglaze the pan, thyme, and an additional TBS balsamic vinegar. Add in the roasted brussel sprouts. Cook, stirring occasionally, until mushrooms are deep brown and sprouts are heated through. Back in goes the chicken to warm up a bit.
- Serve chicken topped with the vegetables.