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Chicken with Brussels Sprouts and Mustard Sauce 

Chicken with Brussels Sprouts and Mustard Sauce
Photo: Johnny Autry and Randy Mayor; Styling: Cindy Barr
Total time 40 mins
Yield

Serves 4 (serving size: 1 chicken breast half, 2/3 cup brussels sprouts, and 2 tablespoons 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
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Nutrition Information

  • calories 355
  • fat 14.9 g
  • satfat 5.2 g
  • monofat 7 g
  • polyfat 1.5 g
  • protein 42.8 g
  • carbohydrate 11.6 g
  • fiber 3.5 g
  • cholesterol 114 mg
  • iron 2.6 mg
  • sodium 647 mg
  • calcium 61 mg

How to Make It

  1. Preheat oven to 450°.

  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.

  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.