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Chicken Scaloppini with Brussel Sprouts and Maple Dijon Sauce
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
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250
grams
chicken breast
-
2
cups
of halved Brussels sprouts
-
2
tsp
garlic powder
-
2.5
Tbsp
grainy Dijon mustard
-
2
Tbsp
maple syrup
-
2
Tbsp
olive oil
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salt and pepper to taste
Thinly slice the chicken breast horizontally to make nice thin scallopine pieces.
Add the Brussels sprouts to a pan with 1 tsp of garlic powder and 1 Tbsp of olive oil. Saute for 3-4 minutes. Season with salt and pepper.
Add 1 Tbsp of water to the pan and cover to let steam for 1-2 minutes. Keep warm
Using another pan, heat up the rest of the olive oil until nice and hot.
Season the chicken with salt, pepper and garlice powder and Cook for 2-3 minutes on both sides until the chicken is nice and cooked.
Plate the Brussels sprouts and chicken. Using the chicken pan, add in the syrup and mustard and reduce for 10-15 seconds. Cover the chicken and serve.