Mustard Chicken with Brussels Sprouts
Your family is sure to love this dinner. The refreshing mustard sauce covers the chicken breasts and the simple sautéed Brussels sprouts.
INGREDIENTS
- 2 T olive oil (divided)
- 4 chicken breast halves (skinless and boneless)
- 3/8 tsp salt (divided)
- 1/4 tsp black pepper (freshly ground)
- 3/4 C chicken broth (divided. It should be fat-free and lower-sodium)
- ¼ C unfiltered apple cider
- 2 T mustard (whole-grain Dijon)
- 2 T butter (divided)
- 1 T fresh flat-leaf parsley (finely cut)
- 12 oz. Brussels sprouts (trimmed and cut in half)
INSTRUCTIONS
- Turn oven to 450 degrees Fahrenheit to preheat.
- On high heat, heat a large skillet that’s ovenproof. Add in 1 T oil. Toss chicken with 1/4 tsp. salt and pepper. Place in pan. Cook until brown – about 3 minutes. Turn chick breast over and place pan in preheated oven. Bake for 9 minutes or until cooked through.
- Remove pan from oven. Place chicken on plate and keep warm. Place the skillet over medium high heat. Add 1/2 C chicken broth and cider, bringing to a boil while using a spoon to loosen the browned bits on the bottom of the pan. Lower heat to medium-low and cook at a simmer for 4 minutes or until thick. Add mustard, 1 tablespoon butter, and parsley and whisk to mix.
- In a large nonstick skillet, heat 1 T oil and 1 T butter over medium-high heat. Toss in Brussels sprouts and cook until lightly brown, about 2 minutes. Put remaining 1/8 tsp salt and 1/4 C broth in pan and cover. Cook 4 minutes.
- Serve sprouts alongside the chicken and sauce.
