Cherry-Bomb Chicken With Saute'd Brussels Sprouts on the Side

Name: Cherry-Bomb Chicken With Saute'd Brussels Sprouts on the Side
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 serving(s)
Ingredients: 2 boneless skinless chicken breasts, enough for 2 portions; 12 ripe cherry tomatoes, quartered; 2 tablespoons olive oil; 1 tablespoon equivilent thin sliced yaller onion, chopped; 1 teaspoon tarragon; 1/2 teaspoon sugar; salt and pepper; 1/4 cup not too dry white wine; 10 -12 Brussels sprouts, trimmed,halfed,parboiled,or steamed; 2 tablespoons butter (yes BUTTER, it's important); 1 clove garlic, thin sliced or rough chopped

Submitted by T. Woolfe

"This all started with a sale on some beautiful ripe Cherry Tomatoes. There was also some fresh baby Brussel Sprouts, both of which I love. I did a recipe search and didn't find anything that grabbed me so the experiments began."

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Ready In:: 25mins
Ingredients:: 11
Serves:: 2

ingredients

First the Chicken
2 boneless skinless chicken breasts, enough for 2 portions
12 ripe cherry tomatoes, quartered
2 tablespoons olive oil
1 tablespoon equivilent thin sliced yaller onion, chopped
1 teaspoon tarragon
¹⁄₂ teaspoon sugar
salt and pepper
¹⁄₄ cup not too dry white wine
Brussel Sprouts If you just HATE Brussel Sprouts skip this part
10 -12 Brussels sprouts, trimmed,halfed,parboiled,or steamed
2 tablespoons butter (yes BUTTER, it's important)
1 clove garlic, thin sliced or rough chopped

directions

First the Chicken.
Saute the Chicken breasts lightly io get a bit of color.
Remove the breasts to a plate.
Add the Cherry Tomatoes, Onion, tossing to sear lightly.
Add the Tarragon and the Wine, Salt, Pepper.
Return the Chicken and lower the heat to medium low.
Cover lightly, you want this to steam then nearly evaporate.
NOW THE OPTIONAL BRUSSEL SPROUTS.
In a Saute pan foam the butter almost to brown butter.
Add the Garlic.
Add the Brussel Sprouts.
Toss occasionally to coat everything with the Garlic Butter.
By the time the Chicken is done to the touch, the Brussel Sprouts should be done.
When I say Done to the touch.
Ball your hand into a loose fist, press where the Thumb and palm join.
Press the thickest part of the chicken/meat with that finger.
If it feels the same, that's a good test for cooked through.

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RECIPE SUBMITTED BY

T. Woolfe

Compton, Ca.

May 2005: T. Woolfe recently passed away. He will be greatly missed by his friends at Recipezaar. -- Recipezaar Editor ***************************************************** Well lessee. I'm a retired, post 65 male live-alone, self taught but been cooking most of my life, wrote a cookbook for friends http://www.heywired.org/TIMM/cookwoof.htm Favorite cooking books Cookwise by Shirley Corriher, an old Joy of Cooking, Jeff Smiths The Frugal Gourmet, Julia & Jacques Cooking at Home, and a couple of those private printings. A Word on How I feel about RATEINGS. I reserve that fifth star for SUPRISE ME purposes. The new combination. The Idea that I haven't seen before. The spark that elevates a recipie from the ordinary-with-variations. If I don't seem to give a lot of 5s that's why. A 4 is a great taste.

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