This recipe came with Brussels sprouts as the side, but since Jim and I aren't big fans, I followed the recipe using green beans ~ turned out great!
Yield: Serves 4
Ingredients:
1/3 cup maple syrup
1/4 cup fat-free, lower-sodium chicken broth
2 tablespoons kosher salt
2 tablespoons black peppercorns
4 garlic cloves, crushed
3 cups cold water
4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon black pepper
1/8 teaspoon kosher salt
1 tablespoon olive oil
2 tablespoons butter
4 cups quartered Brussels sprouts (trimmed green beans)
1/2 cup sliced shallots
1/4 cup fat-free, lower-sodium chicken broth
1/2 cup chopped pecans
Preparation:
1. Bring maple syrup, 1/4 cup chicken broth, 2 tablespoons kosher salt, black peppercorns, and garlic to a boil. Remove from heat; stir in cold water. Place chicken in a zip-top plastic bag; add brine. Seal; chill 2 hours.
2. Remove chicken; discard brine. Sprinkle chicken with 1/4 teaspoon black pepper and 1/8 teaspoon kosher salt. Heat olive oil in a skillet over medium-high heat. Sauté chicken 5 minutes on each side or until done.
3. Heat butter in a pan. Add Brussels sprouts (green beans) and shallots; sauté 6 minutes. Stir in 1/4 cup chicken broth; cook 6 minutes. Stir in pecans.
Nutritional Information:
Calories: 437
Fat: 22.9g
Saturated fat: 5.8g
Sodium: 496mg
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