Preparation:
Pecans and shallots: Prep as directed. You can leave the pecans raw for the salad or, if you prefer, you can toast them in a dry skillet over medium heat, stirring frequently until fragrant, ~4 minutes. (Can be done up to 5 days ahead.) Brussels sprouts: Put the slicing disk in a food processor and shred sprouts (you can also thinly slice them by hand or with a mandolin). (Can be done up to 3 days ahead.) Chicken breasts: Slice into strips. Season with salt and pepper and tenderize with a fork. (Can be done up to 1 day ahead.) Combine mustard (for the sprouts), vinegar, honey and olive oil. Season with salt and pepper. Toss with Brussels sprouts, cranberries and pecans. Crumble goat cheese over top. Heat a skillet or saute pan over medium-high. Add cooking oil. When oil begins to shimmer, add chicken and saute until golden brown and cooked through, 2 to 3 minutes on each side. Transfer to a plate and return pan to heat. Add shallots and vinegar and saute, scraping up any bits on the bottom of the pan, until shallots become tender, ~3 minutes. Add stock, mustard and honey and whisk. Simmer until sauce thickens, ~2 minutes. Add chicken back into the skillet and stir to coat in sauce. Serve chicken with any extra pan sauce over top and salad on the side. Enjoy! Serves 4.
