2 TBSP Porcini Mushroom & Sage Olive Oil

2 TBSP Bourbon Maple Balsamic Vinegar

2 lbs (8) Market Day Chic’NSteakes

1/2 Onion, Chopped

2 Medium Sweet Potatoes, peeled & cubed

1 lb Brussel Sprouts, quartered

1 tsp Dried Thyme

1/2 tsp Paprika

1/2 Cup Chicken Broth

6 Cups Cooked Wild Rice or can use white rice

1/2 Cup Dried Cranberries

1/2 Cup Sliced Almonds, Optional

Salt & Pepper to taste



  1. Preheat oven to 350°. Grease 9" x 13" baking dish.
  2. In a large deep skillet heat 1 TBSP of olive oil over medium-high heat. Season chicken with salt & pepper and add chicken to skillet. Cook until golden and cooked through.
  3. Heat remaining TBSP of olive oil over medium heat & add onion, sweet potatoes & brussel sprouts and season with thyme, paprika, salt & pepper. Cook until softened. Add chicken broth and bring to a simmer and cook covered for 5 minutes.
  4. Stir in cooked rice, chicken and cranberries. Transfer mixture to baking dish, top with almonds if desired & bake for 20 minutes. Let stand for 5 minutes before serving.