Ingredients: |
Ingredients: Meat
4 slices bacon, thick-cut
1 lb. chicken breasts, boneless, skinless
Produce
3 cups brussel sprouts
4 cloves garlic
2 Granny Smith apples, peeled, cored and cut into 3/4 inch cubes
1 med. onion
1 sweet potato, peeled and cut into 1/2 inch cubes (about 8 ounces), medium
2 tsp Thyme, fresh
Canned Goods
1 cup chicken broth, reduced-sodium
Baking & Spices
1/2 tsp black pepper
1 tsp. cinnamon, ground
1 tsp. kosher salt
oil & vinegar
1 Tbs. olive oil
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Directions: |
Directions:Heat the olive oil in a large, nonstick or cast iron skillet over medium high heat, until hot and shimmering. Add the chicken, 1/2 teaspoon kosher salt, and black pepper. Cook until lightly browned and cooked through, about 5 minutes. Transfer to plate lined with paper towels.
Reduce skillet heat to medium low. Add the bacon and cook until crisp and brown and the fat has rendered, about 8 minutes. With a slotted spoon, transfer the bacon to a paper towel-lined plate (I simply laid another paper towel on top of the plate with the chicken, then stacked the bacon on that). Discard all but 1 1/2 tablespoons bacon fat from the pan.
Increase skillet heat back to medium high. Add brussel sprouts, sweet potato, onion, and remaining 1/2 teaspoon salt. Cook, stirring occasionally, until crisp-tender and the onions are beginning to look translucent, about 10 minutes.
Stir in the apples, garlic, thyme, and cinnamon. Cook 30 seconds, then pour in 1/2 cup of the broth. Bring to a boil and cook until evaporated, about 2 minutes. Add the reserved chicken and remaining 1/2 cup broth. Cook until heated through, about 2 minutes. Stir in reserved bacon and serve warm. |
This recipe for Harvest Chicken Skillet with Sweet Potatoes Brussels Sprouts and Sautéed Apples is from