Servings: 4 -6 servings
Ingredients
- 2 chicken breasts cut into bite sized pieces
- 1 medium sweet potato
- 12 ounces of brussel sprouts 1 bag, halved
- 1 green apple
- 1/2 of a small butternut squash
- 1 onion
- 2 tbs butter
- 2 tbs olive oil
- 4-6 cloves of garlic crushed
- 1 tsp of sage
- 1 tsp of rosemary
- 1 tsp of thyme
- 1/2 tsp of ginger
- salt and pepper
For the marinade/gravy
- 1 cup of apple cider
- 2 tbs balsamic vinegar
- 2 tbs dijon mustard
- 1 tsp of sage
- 1 tsp of rosemary
- 1/2 tsp ginger
- salt and pepper
- 1/2 cup of Sherry
Instructions
- In a large bowl, whisk together 1 cup of apple cider, 2 tbs of balsamic vinegar, and 2 tbs dijon mustard. Cut up 2 chicken breasts into bite sized pieces. Season the chicken with 1 tsp rosemary, 1 tsp of sage, 1/2 tsp of ginger and salt and pepper. Put the chicken in the bowl with the cider mixture. Cover and let marinade while you prepare the veggies.
- Heat a large skillet over medium to medium high heat with 2 tbs butter and 2 tbs olive oil. While the skillet is heating, chop the veggies and apples into bite sized pieces and halve the brussel sprouts. Add all the veggies to the skillet.
- Season the veggies with 4-6 cloves of pressed garlic, 1 tsp of sage, 1 tsp of rosemary, 1 tsp of thyme, 1/2 tsp of ginger, and salt and pepper. Pour in a 1/2 cup of sherry. Let cook for 5-7 minutes or until the veggies start to soften and sherry simmers.
- Take the chicken out of the marinade and let cook for 3-4 minutes per side. Pour the reserved marinade in. Bring the marinade to a boil, then reduce to a simmer and let simmer for 5 minutes.
- Serve hot, garnishing with rosemary and sage.
Notes
* To save time, use a prepeeled butternut squash half from the grocery store.
** 12 ounces is 1 small bag of packaged brussel sprouts in the produce section
***Feel free to substitute chicken stock or white wine in the place of sherry.
** 12 ounces is 1 small bag of packaged brussel sprouts in the produce section
***Feel free to substitute chicken stock or white wine in the place of sherry.
Nutrition
Serving: 4-6
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