Grilled Chicken Tenderloins Cooking Instructions
For all cooking methods, heat to an internal temperature of 165° F.
1 1/2 tablespoons unsalted butter, divided
1 1/2 teaspoons olive oil
1 tablespoon chopped fresh thyme
2 teaspoons caraway seeds
1 pound Brussels sprouts, trimmed and halved
2 cups thinly vertically sliced onion (about 1 large onion)
6 garlic cloves, thinly sliced
1/4 cup pure maple syrup
3 tablespoons sherry vinegar
1 teaspoon Dijon mustard
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1. Heat 1.5 teaspoons butter, oil, thyme, and caraway in a large non- stick skillet over medium-low, swirl- ing until butter melts. Cook 2 to 3 minutes or until butter starts to foam.
2. Increase heat to medium-high. Add Brussels sprouts to pan; cook 6 to 7 minutes or until browned and crisp-tender. Remove from pan. Add onion and garlic to pan; sauté 6 minutes. Return Brussels sprouts to pan. Stir in syrup, vinegar, mustard, and salt; cook 2 minutes. Remove pan from heat; stir in remaining 1 tablespoon butter and pepper.