Chicken with Brussels Sprouts, Mustard Sauce and Rosemary Potatoes

By

Robin Bashinsky, Cooking Light

DECEMBER 2011

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  • 4

Ingredients

  • Potatoes:
  • 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
  • 1 Tbs olive oil
  • 1 tsp chopped fresh thyme
  • 1/2 tsp minced fresh rosemary,
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 12 oz quartered red potatoes

Preparation

Step 1

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.

4. Combine all ingredients for potatoes and spread on a jelly-roll pan. Bake in the 450 degree oven for 25 minutes or until golden brown and tender.

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