Chicken Florentine / Sautéed Brussel Sprouts

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!

Chicken Florentine


1 lb Chicken breast filets

Mushrooms *



Heavy Cream


Lemon juice


  1. 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]
  2. 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.
  3. Add chicken back to the broth and let it simmer on low. Garnish with chopped parsley or coriander and serve hot.


Sautéed Brussel Sprouts


Brussel Sprouts

Salt, pepper

Olive oil

Lemon juice


  1. Prep the brussel sprouts by trimming off the ends and removing any black leaves. Wash and dry.
  2. Season and marinate the sprouts with olive oil, salt and pepper. You can add any seasonings you like, I just kept it very simple.
  3. 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)
  4. Serve hot as a side dish to any meal. They taste fantastic, a bit like asparagus.
    Cleaned and prepped Brussel sprouts

    Chicken, brussel sprouts, mixed greens, brown rice pilaf

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