Chicken with Brussels Sprouts and Mustard Sauce

A zesty mustard sauce dresses chicken breasts and sautéed Brussels sprouts paired with Rosemary Potatoes, Chicken with Brussels Sprouts and Mustard Sauce will be one of your go to meals for busy weeknights.

Ingredients

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

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 three minutes or until browned.
Turn chicken; place pan in oven.
Bake at 450° for nine minutes or till 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 four minutes or till thickened.
Whisk in mustard one tablespoon butter and parsley.

Chicken with Brussels Sprouts and Mustard Sauce