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

T. Woolfe's Note:

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.

• Total Time: 25 mins
• Prep Time: 10 mins
• Cook Time: 15 mins

Ingredients:

Servings: 2

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
• ½ teaspoon sugar
• salt and pepper
• ¼ 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:

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