Balsamic Chicken with Apricot Brussel Sprouts

I am in charge of menu planning the next few weeks, and Ray has to execute. I have been reviewing a lot of recipe ideas, trying to come up with suggestions for him, that aren't too difficult. But I still want variety and good flavors.

I read about a local restaurant that put apricots and honey with brussel sprouts, and something about that sounded really good to me.

I wanted to serve them with chicken, and a simple preparation is always a simple saute with balsamic vinegar. The combination was amazing !

Balsamic Chicken with Apricot Brussel Sprouts
For the sprouts:
One pound of fresh brussel sprouts, trimmed and sliced
2 tablespoons olive oil
1/4 cup dried apricots, thinly sliced
2 tablespoons honey
1 tablespoon red wine vinegar
1/2 cup toasted pine nuts
Sea salt, to taste
Heat olive oil in saute pan, and add brussel sprouts. Saute 4-5 minutes, until sprouts are just tender. In a small bowl, combine honey and red wine vinegar. Stir into sprouts, then remove from heat. Season with salt to taste, and sprinkle pine nuts on before serving.

For the chicken:
1 pound boneless, skinless chicken breasts
2 teaspoons lemon pepper
2 tablespoons olive oil
1/3 cup balsamic vinegar
1/4 cup chicken stock
2 cloves garlic, minced
2 teaspoons butter
Season chicken breasts with lemon pepper. Warm olive oil in a saute pan, and add chicken. Brown 4-5 minutes on each side. Remove chicken from pan, and set aside. Add vinegar, chicken stock and garlic to pan. Simmer until reduced and syrupy. Add chicken back to the pan, turn to coat, and remove from heat.