Chicken With Brussels Sprouts and Mustard Sauce

Name: Chicken With Brussels Sprouts and Mustard Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 2 tablespoons olive oil, divided; 4 (6 ounce) boneless skinless chicken breast halves; 3/8 teaspoon salt, divided; 1/4 teaspoon fresh ground black pepper; 3/4 cup 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

Submitted by Pinay0618

"Recipe is from Cooking Light."

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Ready In:: 40mins
Ingredients:: 10
Serves:: 4

ingredients

2 tablespoons olive oil, divided
4 (6 ounce) boneless skinless chicken breast halves
³⁄₈ teaspoon salt, divided
¹⁄₄ teaspoon fresh ground black pepper
³⁄₄ cup 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

directions

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.