Chicken with Brussel Sprouts and Mustard Sauce

Chicken with Brussel Sprouts and Mustard Sauce

(I served this with rosemary smashed potatoes)

Ingredients

• 2 tablespoons olive oil, divided
• 4 (6-ounce) skinless, boneless chicken breast halves (I pounded to make thinner for my preference)
• 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 (I also think you could sub in white wine)
• 2 tablespoons whole-grain Dijon mustard
• 2 tablespoons butter, divided
• 1 tablespoon chopped fresh flat-leaf parsley
• 12 ounces Brussels sprouts, trimmed and halved (green beans would also be good)

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Nutritional Information 

How to Make It

Step 1

Preheat oven to 450°.

Step 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.

Step 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.

Carmel Apple Sangria

Tailgate worthy, I believe!!!!!   

1 chopped apple
4-6 cups apple cider
1 bottle pinot grigio   (or I used sauvignon blanc, because that's what I had on hand! )  
1 cup carmel vodka

VOILA!!!!    Serve over ice