I know… a chicken dinner can be boring. Or bland. Or both.  Let me show you one way to simply reinvigorate this dinner staple.

Pan Seared Chicken Breast on Cheesy Browned Butter Farfalle with Sauteed Balsamic Brussel Sprouts

Ingredients:

• 1 boneless and skinless chicken breast
• Drizzle of olive oil
• 1 1/2 cups brussel sprouts, cleaned and halved
• 1 cup of farfalle pasta
• 4 cups of water
• 1 1/2 tbsp Rosemary Garlic Seasoning
• 1/2 cup shredded 3 cheese mix (Asiago, Parmesan, Romano)
• 4 tsp olive oil, divided
• 4 tsp butter, divided
• 4 tbsp dry vermouth, divided
• 2 tbsp balsamic vinegar
• 1 tsp chopped parsley
• salt and pepper to taste

Preparation:

In a medium saucepan, heat water to boiling for the pasta. Lightly coat the chicken breast with the olive oil and sprinkle both sides of the chicken breast with the Rosemary Garlic Seasoning. Lightly rub the seasoning into the meat. In a medium skillet/saute pan (with a cover), heat 1/2 and 1/2 the butter the olive oil over medium heat. When the butter stops foaming, place the brussel sprouts cut side down to lightly brown them.

In a small saute pan (with a cover), heat the remaining olive oil and butter over medium/medium high heat. When the butter stops foaming, place the chicken breast in the pan with the skin side up. Brown the chicken on all four sides. As the chicken browns, check the brussel sprouts. When the brussel sprouts are browned, toss them to loosen them from the pan, turn the heat to medium high and add half the dry vermouth and cover to steam them soft, approximately 3 minutes. Reduce the heat to warm when done.

When all four sides of the chicken are browned, add the remaining vermouth to the pan and cover to steam cook the breast to 165 degrees.  Remove from the pan and cover with foil to rest.

Add the remaining butter to the pan you cooked the chicken in over medium heat. When the butter stops foaming, add the cooked pasta and toss to coat.

Lightly brown the edges of the pasta, sprinkle the cheese over the pasta, sprinkle the parsley over the cheese and cover to melt the cheese.

Just prior to plating, turn the brussel sprouts up to medium high and add the balsamic vinegar to the brussel sprouts, tossing to coat them and slightly caramelize them. Plate the pasta and brussel sprouts, slice the chicken breast and place over the pasta.