Chicken & Brussels Sprouts Recipe Video
Ingredients
2 skinless, boneless chicken breasts (About 1 pound)- 1 tablespoon olive oil
- 12 to 14 Brussels sprouts, trimmed and quartered
- 1 cup sliced fresh mushrooms
- 1 red bell pepper, diced, about one cup
- 1 medium yellow onion, diced, about one cup
- 2 cloves garlic, minced
- ½ cup half-and-half
- ¼ teaspoon nutmeg
- ¾ cup Parmesan cheese
Directions
Preheat oven to 425º F. Cut chicken into bite-sized pieces. Heat oil in a heavy, oven-safe skillet or pan over medium heat. Add chicken and sauté 3 to 4 minutes. Lightly season with salt and pepper.
Add vegetables and stir gently to combine. Cook 3 to 5 minutes until vegetables are tender. Remove from heat. If skillet or pan is not oven-safe, transfer mixture to a baking dish.
In a small bowl, combine half-and-half, nutmeg and salt and pepper to taste. Pour mixture over chicken and vegetables. Sprinkle with Parmesan cheese. Bake 25 to 30 minutes until lightly golden on top. Serve hot.
Makes 6, 1-cup servings.