1 lb brussels sprouts, trimmed and halved (if small) or quartered lengthwise (if large)
1 lemon, quartered lengthwise
Instructions
In a medium saucepan, bring the rice and 2 1/4 cups water to a boil. Lower the heat to low, cover and cook utnil the water is absorbed and the rice is tender, about 15 mins. Let stand for 5 mins before stirring in the parsley.
While the rice is cooking, in a large cast-iron skillet, cook the bacon over medium heat until crisp, about 5 mins; using a slotted spoon, transfer to paper towels to drain. Season the chicken with salt and pepper, place in the pan skin side down and cook, turning once, for 15 mins; transfer the chicken to a plate. Add the brussels sprouts to the pan, season with salt & pepper and cook, stirring occasionally, until golden-brown, about 15 mins. Add the bacon and toss.
Squeeze the lemon over the chicken and brussels sprouts. Serve with the rice.
Originally Submitted
9/15/2010
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