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 www.cookinglight.com)
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