Creamy Chicken

Tonight’s dinner was brought to you by Brussels Sprouts.

My original idea was chicken sandwiches on little rolls, but I espied the stalks of fresh brussels sprouts and just had to have one.  They (seriously) are my most favorite vegetable, after all…

The chicken sandwiches morphed into a creamy chicken because, well…  one just doesn’t have brussels sprouts with sandwiches.  I mean…  really.  How gauche.

For the chicken, I sauteed some cut-up chicken breasts with mushrooms, added about a half-cup of heavy cream, a cup of chicken broth, and a pinch of salt, pepper, and garlic powder.  I thickened it with a bit of cornstarch.

I sliced the brussels sprouts and threw them into a skillet with a pat of butter.  I let them cook and caramelize and added a pinch of salt and pepper to them, as well.  They didn’t need anything else.

The chicken was served over mashed potatoes.

It was perfect comfort-food!  Mashed potatoes, creamy chicken, and the best – and most versatile – vegetable on the planet.