Prep: <\/strong><\/p>\n Adjust racks to top and middle positions and place a foil-lined baking sheet on middle rack. Preheat oven to 400\u00b0F. Wash and dry produce.<\/p>\n Trim and halve Brussels sprouts<\/strong> lengthwise. Trim and thinly slice scallions,<\/strong> separating whites<\/strong> from greens.<\/strong><\/p>\n Roast potatoes: <\/strong><\/p>\n Slice potatoes<\/strong> into \u00bc-inch-thick rounds (no need to peel). Toss on a second baking sheet with a drizzle of oil, salt,<\/strong> and pepper.<\/strong><\/p>\n Arrange potatoes<\/strong> in a single layer, roast on top rack until browned and tender, 20-25 minutes.<\/p>\n Roast sprouts & bacon: <\/strong><\/p>\n Meanwhile, carefully toss Brussels sprouts<\/strong> on one side of prepared half sheet pan with a drizzle of oil, salt,<\/strong> and pepper,<\/strong> arrange cut sides down.<\/p>\n Lay a quarter sheet rack on one side of the half sheet pan and add bacon<\/strong> to the rack in a single layer.<\/p>\n Roast on middle rack for 10 minutes, then remove from oven. Carefully sprinkle bacon<\/strong> with brown sugar.<\/strong><\/p>\n Return to oven until bacon<\/strong> is crispy and Brussels sprouts<\/strong> are tender, 10-15 minutes more.<\/p>\n Tip: <\/strong>Keep a close eye on the brown sugar<\/strong> to avoid burning! Reduce oven temperature to 375\u00b0F if necessary.<\/p>\n Cook chicken: <\/strong><\/p>\n While bacon<\/strong> glazes, pat chicken<\/strong> dry with paper towels, season all over with salt<\/strong> and pepper.<\/strong><\/p>\n Heat a large drizzle of oil<\/strong> in a large pan over medium-high heat. Add chicken<\/strong> and cook until browned and cooked through, 3- to 5-minutes per side.<\/p>\n During the last 2 minutes of cooking, reduce heat to low and add garlic herb<\/strong> bu<\/strong>tter, spoon over chicken<\/strong> until coated.<\/p>\n Turn off heat. Leaving butter<\/strong> in pan, transfer chicken<\/strong> to a cutting board.<\/p>\n Make pan sauce: <\/strong><\/p>\n Add scallion whites<\/strong> to pan with reserved garlic herb butter.<\/strong> Cook over low heat until softened, 1- to 2-minutes.<\/p>\n Stir in demi-glace<\/strong>, \u00bc cup water,<\/strong> and any resting juices<\/strong> from chicken.<\/strong> Simmer until slightly thickened, 1- to 2-minutes.<\/p>\n Turn off heat, stir in sour cream<\/strong> until combined.<\/p>\n Finish & serve: <\/strong><\/p>\n Slice chicken<\/strong> crosswise.<\/p>\n Chop bacon<\/strong> into small pieces.<\/p>\n Divide potatoes, Brussels sprouts,<\/strong> and chicken<\/strong> between plates.<\/p>\n Top chicken<\/strong> with pan sauce <\/strong>and scallion <\/strong>greens.<\/p>\n Garnish Brussels sprouts<\/strong> with bacon <\/strong>and serve.<\/strong><\/p>\n Offer chili flakes<\/strong><\/span> at the table for those that like a kick in the sprouts.<\/p>\n","protected":false},"excerpt":{"rendered":" with Candied Bacon Brussels Sprouts & Roasted Potatoes Yield: 2 Chicken cutlets with a rich pan sauce, roasted potatoes, and candied bacon Brussels sprouts. The \u201ccandied\u201d here is brown sugar sprinkled over bacon, then baked to form a gorgeous, caramelized glaze. The dish is finished with a silky pan sauce made with garlic herb butter, rich demi-glace, and tangy sour cream. Served with tender potato rounds. Prep: 10 Cook: 50 2scallions 4oz bacon 2TBS garlic herb butter 1tsp chili flakes…<\/p>\n![\"\"](\"https:\/\/i0.wp.com\/nowellfamily.org\/cookbook\/wp-content\/uploads\/sites\/4\/2023\/08\/ButterBastedChickenServe.jpg?resize=300%2C171\")
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