Directions

1. Combine the chicken broth, honey, balsamic vinegar, brown sugar, and thyme in a measuring cup or small bowl. Stir until the sugar is dissolved. Set aside.
2. Season the chicken with salt and pepper.
3. Heat the oil in a 12-inch sauté pan over medium-high heat. Add the chicken. Cook, turning occasionally, for 5 minutes or until lightly browned. (The chicken does not need to be cooked through.) Use tongs to transfer the chicken to a plate. Cover and set aside.
4. Reduce the heat to medium. Add the shallots and garlic to the pan and stir for 30 seconds.
5. Stir in the chicken broth mixture. Bring the liquid to a simmer. Stir in the potatoes and Brussels sprouts. Cover and cook over medium heat for 8 minutes or until tender.
6. Stir in the chopped parsley. Taste and adjust the seasoning.
7. Use tongs to place the chicken strips among the vegetables. Spoon some of the sauce over the chicken. Cover for 2 minutes over medium heat or until the chicken is warm.
8. Garnish servings with fresh parsley sprigs.