About the Dish

8 ounces Chicken Breast
1 small Apple
1 tablespoon Apple Cider Vinegar
6 ounces Brussels Sprouts
2 ounces Shallot
2 teaspoons White Cooking Wine
1 ounce Dried Cherries
2 sprigs Thyme
Per Serving
Calories 315
Total Fat 14 g
Saturated Fat 4 g
Trans Fat 0 g
Polyunsaturated Fat 3 g
Monounsaturated Fat 6 g
Cholesterol 67 mg
Sodium 1281 mg
Total Carbohydrates 22 g
Dietary Fiber 6 g
Sugar 10 g
Protein 28 g
Robert Lupo

Armed with a degree in journalism, Robert Lupo began working in restaurants in Columbia, SC and Atlanta, GA.

With a degree in Journalism from the University of South Carolina, Robert Lupo has worked in restaurant kitchens from his hometown of Columbia, SC, to Atlanta, GA, including Motor Supply Company, The Globe in Tech Square, Eclipse di Sol, Aria, Brick Store Pub, and Leon’s Full Service. In 2012, he founded the vegetarian Sherrywood Supper Club in Atlanta, where he lives with his wife. Lupo currently works for the Atlanta Neighborhood Charter School, on the Nutrition staff.


Season chicken on both sides with a total 1/4 teaspoon salt and 1/4 teaspoon pepper. Set aside at room temperature.
Prepare your mise en place: Halve apple, remove core and thinly slice crosswise. Trim Brussels sprouts and halve through the stem end. Peel, halve and thinly slice shallot. Pick and chop thyme leaves. Place apple slices in a glass or ceramic bowl and cover with water and 1 teaspoon cider vinegar (this will help keep the apples from browning).
Place a large skillet (preferably cast iron or nonstick) over high heat and add 2 teaspoons olive oil. When oil begins to shimmer, carefully place chicken breasts in pan. Allow the chicken to cook 3-4 minutes undisturbed, or until golden brown and crispy. Flip and cook 2-3 minutes on the other side.
Add Brussels sprouts to pan cut side down. Cook with chicken 2-3 minutes more, or chicken is firm to the touch and opaque all the way through. Transfer chicken to a plate and cover with aluminum foil. Reduce heat to medium and stir Brussels sprouts.
Drain most of the liquid off the apples and discard. Add shallot and apple to pan, and cook 4 minutes, stirring intermittently. Carefully add wine, cherries and remaining 2 teaspoons vinegar. Use a wooden spoon scrape the bottom of the pan to loosen any browned bits (fond).
While apple mixture cooks, cut chicken breasts into slices across the grain, reserving the resting and carving juices. Add chicken and juices to pan with thyme and remaining 2 teaspoons olive oil. Cook 1-2 minutes, or until chicken is warmed through. Season to taste with kosher salt and pepper.
Divide chicken, vegetables and sauce between 2 plates. Enjoy!