Apple Gravy Chicken

INGREDIENTS
4 boneless skinless chicken breasts
2 tablespoons olive oil
2 tablespoons butter
salt
pepper
garlic powder
1/2 onion, chopped
1 Granny Smith apple, cored and sliced into wedges
3 cloves garlic, minced
2 teaspoons dried thyme
2 bay leaves
2 tablespoons flour
1 1/2 cups apple cider

DIRECTIONS
1. Heat oil and 1 tablespoon butter in a skillet over medium-high heat. Season the chicken breasts with salt, pepper and garlic powder, add to pan and sear until golden, about 4 minutes each side.
2. Remove chicken from pan, and set aside. Add remaining butter, onion, apple, garlic, thyme and bay leaves. Sauté until apple begins to brown, about 6 minutes. Add flour and stir 2 to 3 minutes.
3. Stir in cider, and place chicken back into pan. Bring to a boil. Reduce to a simmer and cover. Cook until chicken is cooked through, about 12 minutes.

Roasted Brussels Sprouts with Bacon

INGREDIENTS
4 strips thick-cut bacon, sliced
2 tablespoons butter
1 pound Brussels sprouts, halved
1/2 large onion, chopped
salt
pepper

DIRECTIONS
1. Cook bacon in a large skillet over medium-high heat until crispy. Remove and place on a paper towel-lined plate.
2. In same pan with bacon fat, melt butter over high heat. Add onions and Brussels sprouts and cook, stirring occasionally, until Brussels sprouts are golden brown, 8 to 10 minutes.
3. Season with salt and pepper, and toss bacon back into pan. Serve immediately.