Categories: Meals
Ingredients
- 8 oz. Carrot
- 8 oz. Brussels Sprouts
- 1 Shallot
- ⅓ oz. Capers
- 2 Boneless Skinless Chicken Breasts
- 1 oz. Grated Parmesan Cheese
- 4 fl. oz. Light Cream
Directions
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Preheat oven to 450 degrees. Prepare a baking sheet with foil and cooking spray.
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Peel, trim, and cut carrot into ¼" slices on an angle. Trim bottoms off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball). Peel and mince shallot. Rinse capers and pat dry. Pat chicken breasts dry, and season both sides with ¼ tsp. salt and a pinch of pepper.
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Place carrot slices and Brussels sprouts on prepared baking sheet. Toss with Parmesan, 2 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper and spread into a single layer. Roast until tender and well browned, 15-18 minutes. While vegetables roast, cook chicken.
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Place a medium non-stick pan over medium-high heat. Add 1 tsp. olive oil and chicken breasts to hot pan. Cook until chicken is browned and reaches a minimum internal temperature of 165 degrees, 4-5 minutes per side. Remove to a plate and rest at least 3 minutes. Reserve pan; no need to wipe clean.
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Return pan used to cook chicken to medium heat. Add 1 tsp. olive oil and shallot to hot pan. Stir constantly until translucent, 1-3 minutes. Add cream, capers, and accumulated juices from resting chicken. Stir occasionally until sauce thickens and a line can be drawn that holds for 10 seconds, 3-5 minutes. Remove from burner. Season with ¼ tsp. salt and a pinch of pepper.
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Plate dish as pictured on front of card. Bon appétit!