So I’m one of those people who has never been brave enough to try brussel sprouts, and this is primarily due to Arthur. [Cartoon TV show, main character despised brussel sprouts]. But now as an adult, I’m finding that these new adult taste buds are enjoying many foods that I dismissed as a child. So here’s my simple take on Chicken Florentine and a beginner’s attempt at brussel sprouts, which surprisingly are great tasting veggies!
1 lb Chicken breast filets
- Marinate the chicken with salt, pepper, lemon juice. Heat some butter in non-stick skillet and sauté chicken on both sides until done. [You can dredge in flour and pan fry also]
- Set aside chicken. Add some more butter and mushrooms. Season with salt, pepper, garlic powder, crushed red pepper and paprika. I add chopped tomatoes because I like the flavor (optional). Add scallions & lemon juice and sauté until mushrooms are soft. Then add a few splashes of heavy cream. (I don’t use any chicken broth.) Let it simmer until a little thick.
- Add chicken back to the broth and let it simmer on low. Garnish with chopped parsley or coriander and serve hot.
Sautéed Brussel Sprouts
- Prep the brussel sprouts by trimming off the ends and removing any black leaves. Wash and dry.
- Season and marinate the sprouts with olive oil, salt and pepper. You can add any seasonings you like, I just kept it very simple.
- Heat a non-stick skillet with some olive oil or Pam spray. Sautee the brussel sprouts for a few minutes to get crispy exterior. Then simmer on low heat until they become soft. (Similar to broccoli)
- Serve hot as a side dish to any meal. They taste fantastic, a bit like asparagus.