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Chicken Piccata with Butter-Seared Brussels Sprouts
by
Pamela Steed Hill
Calificación: 4.0
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.%3C/p%3E%3Cp%3EFor%20the%20Brussels%20Sprouts%3C/p%3E%3Cp%3EHeat%20a%20large,%20heavy%20skillet%20(preferably%20cast-iron)%20over%20medium-high%20heat%20and%20add%20the%20butter,%20swirling%20to%20coat.%20When%20the%20butter%20begins%20to%20sizzle,%20add%20the%20sprouts%20cut-side%20down%20and%20sear%20without%20stirring,%205%20minutes.%20(Decrease%20the%20heat%20if%20the%20butter%20begins%20to%20brown%20too%20quickly.)%3C/p%3E%3Cp%3ETurn%20the%20sprouts%20and%20add%20the%20broth.%20Season%20with%20salt%20and%20pepper.%3C/p%3E%3Cp%3ESprouts%20Beginning%20to%20SearSprouts%20after%20Turning%20Continue%20cooking%20and%20turning%20occasionally%20until%20the%20sprouts%20begin%20to%20brown%20and%20the%20liquid%20is%20absorbed,%206-7%20minutes%20total.%3C/p%3E%3Cp%3EButter-Seared%20Brussels%20Sprouts%3C/p%3E){kind=link}