1. Preheat oven to 450 degrees F. Trim Brussels sprouts; cut lengthwise into thin slices. In 15.5" by 10.5" jelly-roll pan, toss sprouts with 1 tbsp. oil, 1/2 tsp. salt, and 1/8 tsp. pepper to coat. Spread evenly in pan; roast 15-20 minutes or until tender and browned at edges. 2. Meanwhile, in nonstick 12-inch skillet, heat remaining oil over medium-high heat until hot. On waxed paper, combine flour and remaining salt and pepper; use to coat chicken.
3. Add chicken to skillet and cook 6 minutes. Reduce heat to medium; turn chicken over and cook 6 to 8 minutes longer or until juices run clear when thickest part of breast is pierced with tip of knife. Transfer chicken to platter; keep warm.
4. To skillet, add cranberries, sugar, vinegar, and 3/4 cup water; heat to boiling over medium-high heat. Cook until sauce thickens slightly, about 5 minutes. Serve chicken with sauce and Brussels sprouts.
This chicken sounds great, though I hate brussel sprouts!
Tonight I am having grilled pork tenderloin with corn on the cob and garden fresh green beans (about 10 points). I love summer grilling and fresh garden veggies!
The chicken recipe doesn't taste like your mom's brussels sprouts. I was surprised to find it didn't even taste like mine. The sliced and baked with oil and salt really livens up the taste.
Idealperson , 08-13-2003 05:00 PM
