Smothered Chicken with Bacon Brussels Sprouts

Ingredients

• 1 cup all purpose flour
• 1/2 teaspoon sweet paprika
• 1/2 teaspoon cayenne powder
• 1/2 teaspoon garlic powder
• kosher salt and freshly ground black pepper
• 4 (4 ounce) boneless, skinless chicken breasts, rinsed and patted dry
• 2 tablespoons extra virgin olive oil
• 1 medium onion, chopped
• 2 cups chicken broth
• 2 sprigs fresh rosemary, needles stripped from the stem and chopped
• 1/2 pound Brussels sprouts
• 4 bacon slices, cut into 1-inch pieces
• Steamed long grain white rice

Directions

1. Combine the flour, paprika, cayenne, garlic, 1 tsp salt, and 1/2 tsp pepper in a pie plate, mixing together with your fingers. Dredge the seasoned chicken in the flour mixture, shaking off the excess.
2. Coat a large skillet with 2 tablespoons of oil and place over medium heat. When the oil is hot, lay the chicken in the pan. Brown for 3-5 minutes on each side, until the outside is nicely browned. Remove the chicken to a side platter.
3. To the drippings in the pan, add 1 tablespoon of the oil and the onion. Season with salt and pepper. Cook and stir for 3 minutes, or until the onions are soft and starting to brown. Pour the broth into the pan and bring to a boil, stirring. Return the chicken to the pan, toss in the rosemary, cover, and gently continue to simmer as you prepare the rest of the dish.
4. Prepare the Brussels sprouts by cutting off the brown ends and pulling off any yellow leaves. Cut the sprouts in half lengthwise.
5. Place a large non stick skillet over medium heat. Add the bacon and cook until crispy. Set aside on a paper towel lined plate.
6. Add sprouts to the hot pan and season with salt and pepper.Toss and cook for ten minutes or until tender. Taste and season with more salt and pepper if needed.
7. To serve, pile a bit of rice on each plate and put a piece of chicken on top. Ladle the sauce on top of the chicken to smother. Scatter the Brussels sprouts around the plate and sprinkle the bacon on top.