• 2 skinless, boneless chicken breasts (About one pound)
  • 1 tablespoon olive oil
  • 12-14 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


Preheat oven to 425 degrees.  Cut chicken into bite-sized pieces.  Heat oil in a heavy, oven-safe skillet or pan over medium heat.  Add chicken and sauté 3-4 minutes.  Lightly season with salt and pepper. 

Add vegetables and stir gently to combine.  Cook 3-5 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 25-30 minutes until lightly golden on top.  Serve hot. 

Makes 6, 1-cup servings.

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