Fontina-Smothered Chicken with Brussels Sprouts

Instructions

1. Flatten chicken to 1/2-inch thickness.
2. Warm 2 tablespoons olive oil in a 12-inch cast-iron or large skillet over medium-high heat. Add Brussels sprouts cut side down; cook for 3-5 minutes or until browned. Cook and stir for 5-7 minutes longer or until tender. Transfer to a bowl. Keep warm.
3. Warm remaining olive oil in the same pan over medium-high heat. Add chicken; cook for 5-6 minutes on each side or until a thermometer inserted into meat reads 165°F. Transfer chicken to a plate. Keep warm.
4. Bring the balsamic vinegar, brown sugar, soy sauce and garlic to a boil in the same pan, stirring constantly. Cook and stir for 2-3 minutes or until sauce is reduced by half.
5. Reduce heat to low. Return chicken and Brussels sprouts to the pan; coat with sauce. Top chicken with fontina. Cover and cook for 1-2 minutes longer or until cheese is melted.