Maple-Brined Chicken with Sautéed Brussels Sprouts

Ingredients

• 0.3 teaspoon pepper black
• 2 tablespoons peppercorns black
• 4 cups brussels sprouts quartered
• 2 tablespoons butter 
• 4  garlic cloves crushed
• 0.1 teaspoon kosher salt 
• 2 tablespoons kosher salt 
• 0.3 cup lower-sodium chicken broth fat-free
• 0.3 cup maple syrup 
• 1 tablespoon olive oil 
• 0.5 cup pecans chopped
• 0.5 cup shallots sliced
• 24 ounce chicken breast halves boneless skinless
• 3 cups water cold

Equipment

• frying pan
• ziploc bags

Directions

1. Bring maple syrup, 1/4 cup chicken broth, 2 tablespoons kosher salt, black peppercorns, and garlic to a boil.
2. Remove from heat; stir in cold water.
3. Place chicken in a zip-top plastic bag; add brine. Seal; chill 2 hours.
4. Remove chicken; discard brine.
5. Sprinkle chicken with 1/4 teaspoon black pepper and 1/8 teaspoon kosher salt.
6. Heat olive oil in a skillet over medium-high heat. Saut chicken 5 minutes on each side or until done.
7. Heat butter in a pan.
8. Add Brussels sprouts and shallots; saut 6 minutes. Stir in 1/4 cup chicken broth; cook 6 minutes. Stir in pecans.