Chicken with Golden Balsamic-Honey Pan Sauce Potatoes & Brussels Sprouts

Uploaded By: agsheeran

Tags: marley

This bistro-style meal is made for busy nights thanks to our easy potato hack and a quick and elegant pan sauce. We pre-cook potatoes in the microwave and broil them with Brussels sprouts until golden brown, then toss in ranch seasoning. Golden balsamic vinegar is bright and tangy with an acidity that balances sweet honey to make a deeply flavorful pan sauce. We sprinkle fresh green parsley on top, and voilà!

Serves: 2

Cook Time: 20 minutes

Ingredients:

2 potatoes
½ Brussels sprouts
12 oz of pkg boneless, skinless chicken breasts
½ oz of honey
1 oz of golden balsamic vinegar
¼ oz of fresh parsley
¼ oz of ranch seasoning
garlic
olive oil
kosher salt & ground pepper
butter
all-purpose flour (or gluten-free alternative)

Instructions:

Preheat broiler with rack in upper third. Scrub potatoes, then cut into 1-inch pieces. Place in a medium microwave-safe bowl; cover with a damp paper towel. Microwave until just tender, about 5 minutes. Transfer potatoes to a rimmed baking sheet and toss with 2 tablespoons oil and a pinch each of salt and pepper. Broil on top rack until lightly browned, about 4 minutes (watch closely).
Meanwhile, halve or quarter Brussels sprouts (depending on size). Finely chop 2 teaspoons garlic. Add Brussels sprouts to rimmed baking sheet with potatoes; toss with 1 tablespoon oil and a pinch each of salt and pepper. Return to top rack and broil until potatoes and Brussels are browned and tender, flipping vegetables halfway through, 8-10 minutes total (watch closely).
Meanwhile, pat chicken dry and season all over with salt and pepper. Heat 1 tablespoon oil in a medium skillet over medium-high. Add chicken and cook until browned and cooked through, 3-4 minutes per side. Transfer to a plate.
Reduce skillet heat to medium. Add garlic, 1 tablespoon butter, and ½ teaspoon flour. Cook, stirring, until butter is melted and garlic is fragrant, about 30 seconds. Add ¼ cup water and bring to a simmer, stirring and scraping up bits from the bottom of skillet.
Stir in honey and 1 teaspoon golden balsamic vinegar. Season to taste with salt and pepper. Reduce heat to medium-low. Return chicken and any juices to skillet. Simmer chicken in pan sauce to warm through, about 1 minute.
Coarsely chop parsley leaves and stems. Toss potatoes and Brussels sprouts with ranch seasoning and 1 tablespoon butter directly on baking sheet until butter is melted and veggies are nicely coated. Transfer veggies to plates alongside chicken. Spoon pan sauce over the chicken and garnish with parsley. Enjoy!

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Original URL: https://marleyspoon.com/menu/234850-chicken-with-golden-balsamic-honey-pan-sauce-potatoes-brussels-sprouts