Instructions

1. Pre heat oven to 425 F

2. Heat a large cast iron skillet over medium heat and melt 2 tablespoons of butter

3. Season chicken breasts on both sides with herb de Provence and Salt & pepper. Sear
the chicken, skin side down for 5 minutes or until the skin turns golden brown, flip the chicken and sear the other side for 5 minutes. Transfer skillet to oven and cook chicken for 10 minutes or until fully cooked.

4. While the chicken is cooking, you can prepare all your other ingredients so they are ready for cooking. Shave the Brussels Sprouts, slice your onion for the gravy, have the garlic ready and slice your apple.

5. Once the chicken is cooked, remove from the skillet, leaving the juices in the skillet.

6. Its time to make the gravy. To the same skillet, add 1 tablespoon of butter and sautée
the onions for about 15 minutes until they turn deep golden brown. Add the garlic and the rest of the butter to the skillet. Slowly add the flour, constantly whisking to get rid of any lumps. Cook the roux for 10 minutes until it turns a rich amber colour. Add the apple cider, Worcestershire and a hint of salt & pepper. Keep whisking until the consistency is smooth. Add the chicken broth and fresh sage leaves. Bring the gravy to a simmer, about 10 minutes. The gravy should coat the back of your spoon and its ready.

7. Remove all the gravy from the skillet and set aside, discard sage leaves.  

8. Add the walnuts or pecans to the skillet and toast for about 2-3 minutes. Add the remaining tablespoon of butter, shaved Brussels sprouts and apple slices to the pan.
Season with salt and pepper. Add the chopped sage, chopped rosemary and fresh thyme. Cook until the apples have softened about 3-4 minutes. Add 1/3 cup of gravy back to the pan, give everything a stir and add the chicken back into the pot. Once the chicken has warmed through, remove from the heat.

Garnish with fresh herbs and serve with a side of gravy.