Seared Chicken with Brussel Sprouts and Whipped Acorn Squash and Apple Puree

I just posted the whipped acorn squash and apple puree and paired it tonight for dinner along with seared chicken and brussel sprouts! Such a perfect fall dinner. All the flavors just pair so well together. Make sure to get the nice sear crust on the chicken and garnish with the fried sage because it just gives that little extra crunchy flavor that’s so fun!

Seared Chicken and Brussel Sprouts

Ingredients

• 2 boneless skinless chicken breast
• 2 tbsp olive oil
• 2 tbsp. butter
• 3 sage leaves
• salt and pepper to taste
• 2 cups brussel sprouts, halved

Directions

Preheat oven to 350 degrees

Heat a large skillet over medium high heat with the olive oil and 1 tbsp. butter. Season the chicken with salt and pepper on both sides. Add the chicken and sear for 3-4 minutes on one side. Try not to flip until it has a nice golden crust. Once that has formed flip the chicken over and let it finish cooking in the oven for 10-12 minutes until cooked through or the internal temperature reaches 165 degrees.

While the chicken is cooking bring a large pot of water to a boil and add the brussel sprouts. Cook for 3-4 minutes just until bright green and fork tender. Heat another saute pan with a little olive oil and the remaining tbsp of butter. Place them cut side down and try and let them get a nice golden until you flip them. Just a couple of minutes. Once everything is done plate it up. Spoon a good amount of the whipped squash and apple puree onto the plate and top with the brussel sprouts and chicken and then pour the maple brown butter on top and enjoy!!