Chicken with Mustard Sauce

By schaefferl

Ingredients

• 2 tbls EVOO divided
• 4 boneless, skinless chicken breasts
• 1/4 tsp salt,
• 1/4 tsp pepper
• 1/3 c low sodium chicken broth,
• 1/4 c apple cider
• 2 tbls whole grain Dijon mustard
• 1 tbls butter
• 1 tbls chopped, fresh, whole leaf parsley

Preparation

Step 1

Preheat oven to 450 degrees

Heat a large ovenproof skillet over high heat. Add 1 tbls oil.

Sprinkle chicken with 1/4 tsp each salt and pepper

Add to pan, cook 3 mins. or until browned. Turn chicken, place pan in oven and bake for 9 mins or until juices run clear.

Remove chicken from pan, keep warm. Heat pan over med high heat. Add 1/2 c broth and cider. Bring to a boil, scraping pan to loosen browned bits. Reduce heat to med low, simmer 4 mins or until thichened. Whisk in mjustard, 1 tbls butter and parsley.

Serve over chicken.