Friday, June 5, 2015

Chicken with Brussels Sprouts and Mustard Sauce

Chicken with Brussels Sprouts and Mustard Sauce

  • 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


Preheat oven to 450°. 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.

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.

(Recipe and photo courtesy of

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