Ingredients
4 slices bacon, cut into 1/2" pieces
1 Garlic clove, minced
1 small shallot, chopped
3 tbsp. apple cider vinegar
2 tbsp. Dijon mustard
kosher salt
Freshly ground black pepper
1 tbsp. extra-virgin olive oil
4 boneless skinless chicken breasts
4 c. Brussel sprouts, trimmed and sliced
1/2 c. fresh parsley, chopped
1 c. croutons
Preparation
Step 1In a medium skillet over medium heat, cook bacon until crispy, 6 minutes, then transfer to a paper towel-lined plate. Add garlic and shallots to skillet and cook until softened, about 2 minutes. Whisk in vinegar and mustard and season generously with salt and pepper. (If there isn’t enough bacon drippings to create a dressing, whisk in 1 tablespoon olive oil.) Keep warm.Step 2In a large skillet over medium-high heat, heat olive oil. Season chicken with salt and pepper and sear until golden brown and juices run clear, about 5 minutes per side. Remove from heat and let chicken rest covered in foil.Step 3In a large mixing bowl, toss Brussels sprouts, parsley, and croutons with warm dressing. Serve with chicken and top with additional dressing and bacon.
