Skillet Chicken with Pecan Waffle Crust, Mild Coffee Gravy, and Brussels Sprouts with Apple

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Pat the chicken breasts dry with paper towels.

2. 2

   In a small bowl, mix 5 g (1 tsp) salt, 2 g (3/4 tsp) black pepper, garlic powder, and smoked paprika. Season the chicken on both sides with this mixture.

3. 3

   In another bowl, combine the toasted waffle crumbs, pecans, and Parmesan cheese. Place the flour on one plate and the beaten egg on another.

4. 4

   Dredge each chicken breast in the flour, then the beaten egg, then press into the waffle-pecan mixture to create an even crust.

5. 5

   Heat a large oven-safe skillet over medium-high heat with 15 ml (1 tbsp) vegetable oil and 14 g (1 tbsp) butter. Brown the chicken for 2 minutes per side until the crust looks toasted, then transfer it to a plate.

6. 6

   Add the Brussels sprouts, half of the onion, the apple, 15 ml (1 tbsp) vegetable oil, 1 g (1/4 tsp) salt, the remaining black pepper, and half of the thyme to the same skillet. Sauté for 5 to 6 minutes until they begin to brown.

7. 7

   Nestle the chicken over the Brussels sprouts and transfer the skillet to the oven. Bake for 12 to 15 minutes at 220 °C / 425 °F, until the chicken is cooked through and reaches an internal temperature of 74 °C / 165 °F. Transfer the chicken and vegetables to a serving platter and keep warm.

8. 8

   For the gravy, return the skillet to medium heat. Add the remaining butter and the remaining onion. Cook for 3 to 4 minutes until softened.

9. 9

   Sprinkle in any remaining flour from the dredging plate, or if none remains, use the measured flour in the skillet with the onion. Cook for 1 minute, stirring constantly.

10. 10

    Gradually whisk in the brewed coffee and chicken broth, scraping up the browned bits from the skillet. Add the heavy cream, apple cider vinegar, brown sugar, the remaining thyme, and 2 g (1/2 tsp) salt. Cook for 4 to 5 minutes until the gravy lightly thickens.

11. 11

    Taste and adjust seasoning if needed. Serve each chicken breast with the Brussels sprouts and apple mixture, finished with the mild coffee gravy on top or on the side.