Chicken & Sprouts

I'm back and so are the Brussels sprouts. Yummy! Ever since my cousin Amanda mentioned a friend who sautes sprouts I have been trying to come up with a reason to try it. Here it is:

Sorry, I have no idea on the time or leftover-ness of this one. I'm still recovering from travel. :)

about 2 servings, I'd serve it with bread.

1 Tbsp walnut chips

1 large boneless, skinless chicken breast, trimmed and cut to bite size pieces

10-15 sprouts

2 cloves garlic

1 Tbsp butter

white cooking wine (optional)

Start with all the cutting/chopping/dicing. Chop the Brussels in half, then half again, then a few more times to get dime-ish sized pieces. Dice the garlic cloves.

Heat a pan over medium heat. Toss in walnut chips and let toast for a couple minutes. Remove and set aside. Spray pan with non-stick spray and add chicken, sprinkle with salt and pepper. Cook thoroughly, remove, and set aside. Melt butter in pan, add garlic. Cook for a couple minutes, then add Brussels. Stir, toss, and otherwise mix around. Cook until a few pieces of Brussels just start to brown. Add back in chicken and walnut chips, sprinkle with salt and pepper. This is where I added about 1/4 c. of cooking wine, adding another flavor to the mix and cutting a little through the butter. BUT, I think I would have also been quite pleased w/o it. Serve it up! The Brussels flavor comes through as fresh (and a little bit sprouty), the chicken is delicious, the walnuts add a little crunch, and I found it to be very filling.

So when I shop I look for the various meats packed in "value pack" size, but 'em cheap, and store what I don't need for a given week in the freezer. Well, I am declaring it purge-the-freezer week. I'll be experimenting with cube steaks, pork chops, and tilapia. I'll keep you posted :)