The combination of salty bacon, golden brown Brussels sprouts, and tangy mustard is so good, you probably don't even need the chicken in this recipe! But, then again, crispy chicken skin is pretty amazing in its own right. You might as well finish the bottle of white wine with dinner since it's open!
- 4 6-ounce boneless, skin-on chicken breast halves, pounded to a ¼-inch thickness
- Kosher salt and freshly ground black pepper
- 4 tablespoons olive oil
- ¼ pound slab bacon, small-diced
- 4 cups quartered Brussels sprouts
- ¾ cup dry white wine
- 2 teaspoons Dijon mustard
1. Put 2 large skillets over medium-high heat.
2. Season the chicken on both sides with salt and pepper. To one skillet, add 3 tablespoons of the olive oil. Arrange all 4 pieces of chicken skin-side down in the pan and cook until golden brown, about 3 minutes. Flip the chicken and cook until cooked through, about 2 minutes.
3. Meanwhile, to the second skillet, add the remaining 1 tablespoon olive oil followed by the bacon and cook, stirring occasionally, until the bacon begins to crisp, about 2 minutes. Scoot the bacon to one side of the pan. To the open space, add the Brussels sprouts and cook until they turn golden brown and are almost cooked through, about 2 minutes. Add the wine and mustard and stir everything together. Cook until the sauce reduces and thickens to a glaze-like consistency, about 30 seconds. Season with salt and pepper.
4. Remove from the heat, top each piece of chicken with Brussels sprouts, and serve.
Reprinted from Michael Symon’s 5 in 5 For Every Season. Copyright © 2015 by Michael Symon. Photos by Jennifer May. Published by Clarkson Potter, an imprint of Penguin Random House, LLC.