Chicken with Brussels Sprouts and Mustard Sauce

Photo by Gail C.
Adapted from myrecipes.com

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from myrecipes.com

Ingredients

  • 2

    tablespoons olive oil, divided

  • 4

    (6-ounce) skinless, boneless chicken breast halves

  • 3/8

    teaspoon salt, divided

  • 1/4

    teaspoon freshly ground black pepper

  • 3/4

    cup fat-free, lower-sodium chicken broth, divided

  • 1/4

    cup unfiltered apple cider

  • 2

    tablespoons whole-grain Dijon mustard

  • 2

    tablespoons butter, divided

  • 1

    tablespoon chopped fresh flat-leaf parsley

  • 12

    ounces Brussels sprouts, trimmed and halved

Directions

1.Preheat oven to 450°. 2. Heat a large ovenproof skillet over high heat. Add 1 tablespoon oil. Sprinkle chicken with 1/4 teaspoon salt and pepper; add to pan. Cook 3 minutes or until browned. Turn chicken; place pan in oven. Bake at 450° for 9 minutes or until done. Remove chicken from pan; keep warm. Heat pan over medium-high heat. Add 1/2 cup broth and cider; bring to a boil, scraping pan to loosen browned bits. Reduce heat to medium-low; simmer 4 minutes or until thickened. Whisk in mustard, 1 tablespoon butter, and parsley. 3. Heat remaining 1 tablespoon oil and 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add Brussels sprouts; sauté 2 minutes or until lightly browned. Add remaining 1/8 teaspoon salt and 1/4 cup broth to pan; cover and cook 4 minutes or until crisp-tender. Serve sprouts with chicken and sauce

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