- 10 fresh sage leaves, thinly sliced
- 1 cup fresh flat leaf parsley leaves, chopped
- juice of 1 lemmon
- 6 tablespoons EVOO
- salt and freshly ground pepper
- 2 lbs chicken breasts
- 6 slices pancetta (or bacon)) chopped
- 1 large onion, chopped
- 3 garlic cloves, chopped
- 2 pints brussels sprouts (I used cabbage sprouts), thinly sliced
- 1/2 cups chicken stock or broth
- 2 tbsp balsamic vinegar
Preheat oven to 375°
In a shallow dish, combine the sage, half of the parsley, the lemon juice, 2 tablespoons of the EVOO, salt, and pepper. Add the chicken, coat thoroughly, and marinate for 5 minutes. While it marinates prepare the ingredients for the sprouts.
Heat a large skillet over medium-high heat with the remaining 2 tablespoons of EVOO. Add the chicken and brown 3-4 minutes on each side. Transfer to a shallow baking dish and bake another 15 minutes or until cooked through.
Heat a large skillet over medium-high heat with 2 tablespoons of the EVOO. Add thet pancetta and cook until crisp, about 4 minutes. Add the onions and garlic, season with salt and pepper, and cook, stirring occasionally for 2-3 minutes. Add the sliced Brussels sprouts, 1/2 cup of the chicken stock, and the balsamic vinegar, stir to combine, and continue to cook for 4 to 5 minutes, or until the Brussels sprouts are tender.
Adapted from: 360 No Repeats – Rachael Ray