1: Heat 1 tablespoon of oil in a large skillet over medium heat.
2: Add chicken and cook until golden brown. Season with a pinch of salt and pepper then set aside on a plate.
3: Add remaining oil and sauté the Brussels sprouts until it starts to brown.
4: In a small bowl, whisk milk, garlic, lemon juice, a pinch of salt & pepper, and cornstarch, until well combined.
5: Pour milk mixture over the Brussels sprouts and stir to deglaze the pan.
6: Lower the heat and simmer until sauce thickens and sprouts are tender.
7: Return the chicken back to the pan and stir in the shredded cheese.
8: Continue to cook until everything is hot and melty.
9: Take off the heat and sprinkle with freshly chopped parsley and ground pepper if desired.
10: Enjoy!
