Seared Chicken Breast with shaved Apple & Brussels Sprouts Salad


2 Chicken breasts, skin on

½ t Smoked Paprika

½ t Aleppo Pepper


Grapeseed Oil

2 T Butter


9 Brussels sprouts, shaved

1 Granny Smith apple, thinly sliced

2 c. Arugula

Olive oil


1 Orange, zested, supremed & juiced

½ Shallot, manicured

¼ c. Vermouth

½ t. Red pepper flakes

1 T. Red wine vinegar



Preheat oven to 400°F.


Heat 2 T. oil in large sauté pan over medium high heat. Season chicken with paprika, Aleppo and salt. Sear over breasts until both sides are nicely caramelized. Pop into oven for 15 minutes with 1T. butter on each.


Meanwhile, toss Brussels sprouts, apple, arugula, oil and salt in large bowl.


When chicken is finished, rest on cooling rack for 5 minute. Combine remaining ingredients in hot pan and reduce by half over medium heat. Slice chicken and serve over salad. Top with pan sauce.


**Paired with Petalos, Bierzo, Spain, 2011