Name: Chicken Cutlets with Lemony Brussels Sprout, Cranberry & Walnut Sauté
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1.02 kg Brussels sprouts; 1.02 kg chicken breasts, boneless skinless; 355 ml chicken or vegetable broth; 1 ½ cups dried cranberries; 3 cloves garlic; 1 small bunch Italian (flat-leaf) parsley; 1 ½ lemons; 1 medium red onion; ½ cup walnuts; all-purpose flour; black pepper; extra virgin olive oil; salt

Chicken Cutlets with Lemony Brussels Sprout, Cranberry & Walnut SautéChicken Cutlets with Lemony Brussels Sprout, Cranberry & Walnut Sauté — a 40-minute dinner recipe with 13 ingredients, serving 6.Ingredients

1.02 kg Brussels sprouts

1.02 kg chicken breasts, boneless skinless

355 ml chicken or vegetable broth

1 ½ cups dried cranberries

3 cloves garlic

1 small bunch Italian (flat-leaf) parsley

1 ½ lemons

1 medium red onion

½ cup walnuts

all-purpose flour

black pepper

extra virgin olive oil

salt

Instructions

Wash and dry the fresh produce.

Trim and halve Brussels sprouts; transfer to a medium bowl and set aside.

Holding a knife parallel to the cutting board, cut the chicken in half horizontally to form thin fillets. Season both sides with salt and pepper.

Preheat a large pot over medium-high heat.

While the pot heats up, sprinkle flour over both sides of each cutlet and press gently to adhere.

Once the pot is hot, add oil and swirl to coat the bottom. Working in batches if necessary, add cutlets and pan-fry until golden and cooked through, 3-4 minutes per side.

Meanwhile, using a clean cutting board, peel and mince onion and garlic.

When the chicken is done, remove to a plate and cover loosely with aluminum foil.

Return pot to medium-high heat, add additional oil, and swirl to coat the bottom.

Add onion and garlic to the pot; cook, stirring frequently, until fragrant, 1-2 minutes.

Add Brussels sprouts, broth, cranberries, and salt to the pot; cover and cook, stirring occasionally, until Brussels sprouts are fork-tender, 6-7 minutes.

Meanwhile, shave parsley leaves off the stems; discard stems and mince the leaves. Place in the bowl used for the Brussels sprouts.

Juice lemons into the bowl with the parsley.

Roughly chop walnuts and add to the bowl.

Uncover the pot, then add the parsley, lemon juice, and walnuts. Stir to combine and remove from the heat.

To serve, divide chicken and Brussels sprout sauté between plates. Enjoy!

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