1 lb. ROSIE® Organic Boneless Skinless Chicken Breast Strips
2 tbsp. cornstarch
2 tsp. olive oil
2 tbsp. unsalted butter
3 tbsp. Sonoma honey
2 tbsp. soy sauce
1 tbsp. white wine vinegar
3 cloves garlic, minced
1/3 cup olive oil
3 tbsp. apple cider vinegar
1 tbsp. Sonoma honey
2 tsp. Dijon mustard
1 clove garlic, minced
  Kosher salt and freshly ground black pepper, to taste
1 lb. Brussels sprouts, trimmed, sliced 1/8-inch thin
1 large Granny Smith apple, seeded and sliced thin
1/2 cup walnuts, toasted and coarsely chopped
4 oz. goat cheese, crumbed


1 For the salad, whisk oil, vinegar, honey, mustard and garlic together in a large bowl. Season with salt and pepper, to taste. Add Brussels sprouts, apple, walnuts and goat cheese, and toss to combine. Set aside for serving with chicken.
2 For the chicken, place cornstarch in a shallow plate. Dredge chicken in cornstarch to evenly coat. Heat oil in a large nonstick skillet over medium-high heat. Place chicken in a hot skillet and cook without moving until golden-brown, about 4-5 minutes per side. Lower heat to medium and stir in butter until melted. Add honey, soy sauce, vinegar and garlic, and cook until sauce reduces and coats chicken. Continue cooking until chicken is fully cooked and reaches 170°F, about 3-5 minutes.
3 Serve chicken with salad and enjoy.

Drink Pairing: California Gewurztraminer


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