Butter-Basted Chicken with Candied Bacon Brussels Sprouts and Roasted Potatoes

This butter-basted chicken recipe is all about big, comforting flavors. Tender chicken cutlets are pan-seared and finished with a silky sauce made from garlic herb butter, rich demi-glace and tangy sour cream. On the side, crispy roasted potato rounds and Brussels sprouts tossed with candied bacon-sweet brown sugar caramelized over smoky bacon-create a perfect balance of savory and sweet.

Every component comes together in under an hour, making it an ideal choice for a special weeknight meal or a dinner party. The candied bacon Brussels sprouts are a showstopper and the creamy pan sauce ties everything together. Get ready for a plate that’s as beautiful as it is delicious.

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Ingredients

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

4 ounce BaconView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

8 ounce Brussels SproutsView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Demi-GlaceView ingredient guideLike ingredientDislike ingredient

2 tablespoon Garlic Herb ButterView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

2 tablespoon Brown SugarView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Wash and dry produce. Cut potatoes into ½-inch rounds. Trim and halve Brussels sprouts lengthwise. Thinly slice scallions, separating whites from greens.
2. Toss potatoes on a baking sheet with 2 tsp cooking oil, salt and pepper. Roast for 20-25 minutes, until golden and tender.
3. Meanwhile, line a second baking sheet with foil. Arrange bacon strips in a single layer. Sprinkle brown sugar evenly over bacon. Bake for 10-12 minutes, until caramelized and crispy. Let cool, then chop into small pieces.
4. While bacon cooks, toss Brussels sprouts with 1 tsp cooking oil, salt and pepper on a separate baking sheet. Roast for 15-18 minutes, until browned and tender.
5. Pat chicken cutlets dry with paper towels; season both sides with salt and pepper. Heat remaining 1 tsp oil in a large skillet over medium-high heat. Add chicken and cook until golden, 3-4 minutes per side. Transfer to a plate.
6. Reduce heat to medium. Add garlic herb butter and scallion whites to skillet; cook 30 seconds. Stir in demi-glace, ¼ cup water and chili flakes. Simmer until slightly thickened, 1-2 minutes. Remove from heat and whisk in sour cream until smooth.
7. Return chicken to skillet, turning to coat in sauce. Serve chicken with roasted potatoes and Brussels sprouts. Top Brussels sprouts with candied bacon pieces and garnish with scallion greens.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, but slice them in half horizontally to create thinner pieces or pound to even thickness for quicker cooking.

What can I substitute for demi-glace?

You can use 1 cup of beef or chicken broth simmered until reduced by half or a store-bought demi-glace concentrate.

How do I make this dairy-free?

Use dairy-free butter and sour cream alternatives and check that your demi-glace is dairy-free.