Instructions are for 2 servings. Please modify as needed.
Preheat the oven to 400°F (200°C).
Rinse and trim the vegetables and peel the outer layer of the Brussels sprouts if needed. Chop the vegetables so they’re roughly the same size.
Place them in a baking dish. Season with salt, pepper, rosemary, and/or thyme. Drizzle with olive oil and combine.
Bake for 20 minutes or until the vegetables have softened and turned a nice color.
To speed up the cooking process, cut the chicken breasts in half, lengthwise, into thin cutlets.
Season both sides of the chicken with salt, ground black pepper, thyme, and garlic powder.
Heat a large skillet over medium-high heat. Add the butter or oil to the skillet when hot. Carefully place the chicken breasts in the skillet and cook for about 4 minutes on each side. The chicken is ready when it’s no longer pink.
In a small bowl, mix together the butter, garlic powder, parsley, and salt. Set aside to let the flavors develop before serving. If you’re preparing it ahead of time, store it in the refrigerator.
When the chicken is almost cooked, add some heavy whipping cream and more seasoning to the skillet to make a quick, delicious sauce.
You can use fresh garlic instead of garlic powder for more of a kick if you prefer. Use as much as you like.