Chicken and Brussels Sprouts with Apple Juice Sauce

Ingredients:

• 450g Brussels sprouts, remove outer leaves and tough stems, cut in half
• 2 sweet apples, cut into slices
• 1 red onion, sliced ​​(leave the root part whole)
• 2 small sprigs rosemary, plus 1 teaspoon finely chopped leaves
• 2 tbsp. l. olive oil
• 2 tbsp (30 g) butter
• 4 boneless, skinless chicken breasts (about 230g each)
• 2/3 cup unfiltered apple juice without added sugar
• 1 teaspoon apple cider vinegar

Preparation:

1. Preheat oven to 450°F (230°C) and position racks in the upper and lower thirds of the oven. Toss the Brussels sprouts with the apples, red onion, rosemary sprigs, olive oil, 1/2 teaspoon salt, and a few grinds of pepper on a baking sheet. Spread them in a single layer and roast on the top rack, turning halfway through, until tender and golden brown, 25-30 minutes.
2. Meanwhile, heat 1 tablespoon (15 g) of butter in a large oven-safe skillet over medium-high heat. Season the chicken on both sides with salt, pepper, and rosemary leaves. Place the chicken in the skillet and cook until browned on the bottom, about 6 minutes. Flip and cook for another 2 minutes. Then pour the apple juice into the skillet around the chicken. Transfer to the bottom rack of the oven and bake until cooked through, 10 to 12 minutes.
3. Transfer the chicken to a cutting board to rest, and return the pan to medium-high heat. Reduce the sauce until reduced by half, about 1 minute. Remove from heat. Stir in the remaining 1 tablespoon (15 g) butter and vinegar. Season with salt and pepper.
4. Slice the chicken and arrange on plates along with the roasted vegetables and apples. Pour the sauce over the meat.