Chicken with Brussels Sprouts & Mustard Sauce

Chicken with Brussels Sprouts & Mustard Sauce

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  • Prep Time


  • Total Time


  • Servings



  • 2

    tablespoons olive oil, divided

  • 4

    (6-ounce) skinless, boneless chicken breast halves $

  • teaspoon salt, divided

  • ¼

    teaspoon freshly ground black pepper

  • ¾

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

  • ¼

    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 $


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. Robin Bashinsky, Cooking Light


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