Chicken with Brussels Sprouts and Mustard Sauce

  • KKLamb Posted: 11/28/11
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    This was delicious and very easy and fast to make. I also added cornstarch to thicken the sauce. My 3 kids loved it too...2 of them asked for thirds.

  • HeatherLeah Posted: 11/28/11
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    Delicious, with modification. As another reviewer noted, you need to double the sauce if you want it to spread across 4 chicken portions plus sprouts. Unfiltered apple cider can be hard to find (and I live in New England, where we have lots of orchards and their apple productions), so I used regular cider, 1 tablespoon each of whole grain mustard and Dijon mustard, plus an extra tablespoon of Dijon to help the sauce emulsify. Also, when I followed the suggested cooking time for the brussel sprouts, they burned a little; I'd reduce that final 4 minute cooking time by 1-2 minutes and watch them very closely, depending on how well your stovetop and pan conduct heat. But all in all, really tasty.

  • mbonebrake76 Posted: 01/10/12
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    This is actually the first review I've written for this site, though I've used many, many recipes. This was delicious! I didn't have unfiltered cider, so I used applesauce and it worked wonderfully. It yielded a nice, thick sauce. The whole family scarfed it down.

  • thelanegang05 Posted: 11/19/11
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    This was fantastic! I didn't cook the brussel sprouts as long, I like mine a bit crunchy.

  • KathrynNC Posted: 12/15/11
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    We really enjoyed this one! I took the advice of previous reviewers to double the sauce, but for my taste it was unnecessary. Maybe 1.5x at the most. (I did use thinly sliced chicken breast which may be partly the reason.) The Brussels sprouts do cook quickly, so there is no wiggle room at all in the cook time! You really need to be right on top of them, but if you are, the timing here appears to be perfect. I will definitely make this again!

  • managermom Posted: 12/31/11
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    I, too, find the sauce a little too tart for my taste. Next time, I will use honey mustard as well. However, I did add a pinch of brown sugar to cut down on the tartness. Really made a difference for my family.

  • nallix Posted: 01/05/12
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    Quite tasty and very easy to put together. It took me a total of maybe a half hour from start to finish. I made it as directed and found I had enough sauce to drizzle over all of my chicken and Brussels sprouts; enough to give them a good taste but not drown out their own flavors.

  • ARC888 Posted: 11/24/11
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    This was very good! Made double the sauce. My adult daughter and I loved it. Was good the next day for lunch. I couldn't find the unfiltered apple cider so I put just a pinch of cornstarch in the sauce. This will be a regular!

  • kpowers Posted: 12/06/11
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    Really quick and tasty. A perfect weeknight meal. My brussels sprouts were nicely browned in the recommended cooking time. Just keep an eye on them and turn halfway through so they don't burn. Tossed in some smashed garlic cloves with the potatoes, yummy.

  • lizencarn Posted: 12/02/11
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    Made this tonight and it's definitely a keeper. The unfiltered apple cider gave the mustard sauce a faint sweet note, which helped to balance the tartness. I added some cauliflower from my CSA box to the Brussels (I don't love cauliflower, so I'm always looking for ways to sneak it into other things to use it up), which worked out great. I recommend only drizzling a little bit of the mustard sauce on the veggies, as they get lots of flavor from the sauteing and braising—that way, you'll have plenty of sauce to fully cover the chicken.

  • ETFord Posted: 01/10/12
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    We really enjoyed this simple and elegant meal. The chicken comes out moist and the sauce is delicious. In the future, though, I will simply roast the brussels sprouts in the oven since that's how we prefer them and it's less added fat. We will make this over and over again.

  • kelcancook Posted: 01/02/12
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    This is our current go-to meal when we need a fast, healthy, week day meal. It is absolutely delicious. I would even make it for guests. Tonight, I took out all the ingredients and realized my kids got to the cider before me. Not wanting to go back to the store, I subbed apple cider vinegar. My husband and I both agreed that it was just as good.

  • carolfitz Posted: 01/17/12
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    Very easy supper with good results -- the key is the sauce, simple but yummy and we probably used less than the recommended 2tbs per portion. Made to recipe except we added a few carrots to the rosemary potatoes. Hearty flavors & satisfying winter supper.

  • kelinva Posted: 12/25/11
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    I liked this however, I felt the mustard was a little strong for me. Totally blew out the taste of the sprouts. Next time I may add less mustard and make it honey mustard instead. Also, couldn't find unfiltered cider so I substituted with regular cider (not really sure if this made a difference or not).

  • cookuplight Posted: 02/14/12
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    My husband I loved this dish including the brusselsl sprouts. He is asking for this dish again soon! It was easy preparing and cleaning up afterwards. I used Apple Cider vinegar also since I couldn't find cider in the store. Worked perfectly.

  • FranHollis Posted: 02/19/12
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    My husband & I loved this dish! And I don't care for brussels sprouts..but liked these. It will be a keeper. Thanks for posting it.

  • nataleerae Posted: 02/08/12
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    This is so tasty, and easy! YUM.

  • Katmanduu Posted: 02/23/12
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    The flavor is nice enough, it's just a little dry still. It's chicken breast so it's prone do getting that way but I wonder if next time I might pound out the chicken or make it will cutlets. The cooking time would obviously be decreased but it might make it juicier. It could be remedied with a double recipe of the sauce but then you get away from the keeping it "light". I'll try it again...maybe.

  • cooklady2 Posted: 02/08/12
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    I made this for dinner tonight.Hubby was making yummy sounds and two thumbs up!!! I really liked it too.I have never liked Brussel Sprouts but these were great.I followed the recipe as written since it was the first time making this.The only thing I will change is double the amount of sauce.

  • NAKimball Posted: 02/02/12
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    Hubby loved both chicken and sprouts. I loved the sprout but the chicken had a little too much mustard for my taste. Next time I will use 4 tsp of mustard. I used apple cider vinegar because that's what I had. The vinegar flavor cooked off so it was fine.

  • deannajacoby Posted: 02/14/12
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    This was very easy to make and so good! My husband gave it a major thumbs up, too. I didn't bother to bake the chicken. I cooked it in the pan and then kept the chicken warm while making the sauce. We had it with rosemary potatoes as suggested. Delicious dinner!

  • steponme Posted: 02/23/12
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    Mmmm...I cooked this for dinner last night and I'm eating the leftovers for lunch as I write this review; delicious! To reviewer "Katmanduu", yes it may help to have your chicken the same even thickness; I did pound my chicken and it wasn't dry at all. I also made the recommened rosemary potatoes and they were tasty as well.

  • CShaunessy Posted: 03/03/12
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    Awesome! So easy and delicious. As a primal eater I can't go wrong with this, no grain/gluten and I made with organic chicken and mustard. I would had to add a few minutes to the chicken's cooking time but that's not a big deal. This is definitely going to be in the permanent rotation, even if we have to substitute broccoli or cauliflower for the brussels. Try it and you won't be sorry!

  • Barbawana Posted: 02/21/12
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    Great easy meal, made as is!

  • stimply Posted: 03/07/13
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    Really enjoyed this last night. I made this without reading any reviews first. Just glanced over some and I completely agree on doubling the ingredients to make the sauce. Maybe even tripling it if you want to get some onto the sprouts also. I thought everything else was spot on. Next time I'd cook the chicken longer than 3 minutes before putting it into the oven only to get them browner and more attractive. We had this with twice baked sweet potatoes and the combo was pretty tasty.

  • Zinafayyad Posted: 03/21/13
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    I never participated in rating, but thought I would save some who try this!worse recipe EVER. I was never disappointed with reviews and always thought it gives a good indication but not this time, the sauce is disgusting. I am so glad I played it safe and removed the chicken before adding the sauce so I make sure it is good! at least I had something on table for lunch. served the chicken with grilled brussels sprouts in oven with salt pepper and olive oil, and the recipe for the potato with rosemary is good actually, used sweet potatoes instead.

  • mwofford101 Posted: 07/03/12
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    ABSOLUTELY DELICIOUS! I would even say restaurant quality. Paired well with my fresh Brussels sprouts. The sauce was good but I will add honey next time. I did double the sauce recipe and added cornstarch to achieve the desired thickness. I also made the Rosemary potatoes and they were great! My son and husband loved the meal and asked that I make it again. Thanks for the recipe!

  • MaryEliz Posted: 08/29/12
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    I feel like the bad seed of Cooking Light for not finding this meal fabulous. It was definitely good: the chicken was moist but a bit bland. The sauce saved it. As another reviewer noted the Brussels sprouts are easier to simply roast. Potatoes were tasty, but again, as someone else noted, would benefit from a bit of garlic. No apple cider to be found so I also used applesauce and cornstarch and the sauce was really good, just needed to be doubled to satisfy my two teenagers, hubby and moi.

  • scm5g1 Posted: 02/20/13
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    Made this tonight for my family and it was very good. I'm not a fan of yellow mustard, but this mustard sauce was good--very subtle. Will put in the rotation. My husband and picky son both liked it. Paired with the brussels sprouts and some mashed potatoes.

  • TCUnurse Posted: 05/12/12
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    simple and delicious to make with few ingredients. Served with roasted potatoes as recommended and they make the perfect side!

  • WhitneyMaass Posted: 03/28/12
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    SUPER yummy!

  • mrscrazyed Posted: 03/12/12
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    Chicken was really good, brussels sprouts not so good. I cooked the chicken as directed, and found that it came out of the oven incredibly moist and tender. Even reheated the next day, it was not overcooked at all. The mustard sauce absolutely makes this dish; fortunately I had both types on hand. I have a similar recipe for brussels sprouts which requires less fat, so will not make the sprouts again. But the chicken is definitely a keeper.

  • cowgirlkendra Posted: 02/20/13
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    We ended up liking this recipe, with a couple of caveats: - The chicken was a bit bland. I prepared it as directed, but the sauce definitely is definitely what gave it flavor. I usually like recipes where the meat also has flavor, and the sauce is the compliment... not the other way around. - The recipe used enirely too many pans and just seemed a little complex for the taste payoff. If I use three separate pans (four if you include the potatoes), the recipe better be darn good. I just didn't feel like the payoff was there. In the end, my husband and I loved the potatoes, brussel sprouts and the sauce. The chicken? Meh.

  • mbubel Posted: 02/21/13
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    I was unimpressed with this recipe, my wife and I both thought the roasted potatoes were the best part. The sauce did not thicken by just simmering so it was watery. The chicken was pale and rubbery with no sauce on top. I will try something like this again because we like brussel sprouts and the rosemary roasted potatoes. Next time I will grill the breasts outside with garlic salt, poultry seasoning and cracked pepper, and look up a mustard sauce recipe that uses flour or cornstarch to thicken.

  • PAULAWILSON Posted: 02/26/13
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    I made this last night and it definitely is not a go to meal on a busy day/night. The total prep time to clean the sprouts, trim off bottoms, cut in 1/2 as well as washing the potatoes, cutting, and dousing them in the herb mixture was very time consuming. All in all, it was 2 hours later we finally sat down to eat. I didn't have cider so I used apple juice. I will not mince the rosemary next time, but will lay sprigs after they've been oiled next to the potatoes to seep the flavor into the potatoes. Next time, I'm going to prep the veggies the day before! I will be increasing the mustard sauce volume because after you reduce the liquid to a thicker consistency, you don't really have enough left for 4 chicken breasts. My family loved the flavors and said it was a keeper and wanted it again. I think it will have to be a meal that I have on the weekends due to prep time. I will be making this again.

  • SuzanneM Posted: 02/22/13
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    I add my raves to those of other reviewers. We loved this meal. I appreciate this community for their good suggestions. I pounded the breasts flatter (cutting down cooking time), using apple juice mixed with a bit of cornstarch, increasing the amount of sauce, and cooked everything at 425 degrees rather than 450. We thought the mustard was just enough flavor without overpowering any of the other favors. I also made the roast potatoes ( using dill rather than rosemary, which we don't care for). Everything came together quickly and at the same time. This could definitely be a company meal. Totally delicious.

  • kodibug84 Posted: 12/16/12
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    This is now a mainstay in my slowly developing cooking repertoire. My husband didn't think that he liked Brussels sprouts, but was happy to find out that he does. The mustard sauce really was the best part and would be great on pork also. Burning myself did not keep me from making this a several more times. It really is a fairly easy recipe.

  • Anewjrny Posted: 02/26/13
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    Tried this on my family tonight. I have never had Brussel sprouts before and my mom has but has never liked them. Well I liked them very much and my mom liked them too. I did saute them with olive oil, balsamic vinaigrette about a dime size, garlic, salt and pepper. Very good!!!

  • jdlevitt Posted: 06/27/12
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    Delicious! Easy if you are a beginner (like me). Like other reviewers I was unable to find apple cider so I used apple juice plus cornstarch instead. I used about a tablespoon and that was actually too much so next time I'll try 1/2. This recipe is definitely a keeper.

  • mkschneider00 Posted: 01/27/13
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    Made this exactly as reads, and it was awesome! Instant favorite.

  • kaytzie Posted: 03/06/12
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    Amazing! I replaced the cider vinegar with balsamic. Also, I added all ingredients to the sauce and used this to cook the brussels sprouts instead of just using chicken broth.

  • jnovoh Posted: 03/19/12
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    I loved this recipe. I never seem to be able to find apple cider in stores near me, so I had to settle for "Simply Apple" unfiltered apple juice. Since cider contains the pectin that would have thickened the sauce, I just added a bit of cornstarch. I served this with the recommended side of roasted rosemary red potatoes. Delicious!

  • Emmak85 Posted: 08/28/13
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    Amazingly easy to make and delicious even my partner who is a chef couldn't find fault

  • koriander Posted: 08/12/13
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    I really liked this, but my husband did not. Perhaps you need to be a fan of mustard? Whatever the reason, I followed the recipe including buying unfiltered apple juice - it was really expensive so I would try the suggestions in the reviews using regular apple juice. Fortunately I thought the leftovers reheated well, so I was happy to have this for lunch at work.

  • bellymama Posted: 03/22/14
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    Savory and yummy. My husband made this dish. It looked nothing like the photo but it tasted great. Our 4 year old loved the chicken. We served it with polenta instead of potatoes.

  • myzkyti Posted: 03/03/14
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    This is a good, solid recipe. Per other reviewer's advice, I added a teaspoon of brown sugar when making the sauce, and really felt it tied all the flavors together. I didn't double the sauce and still had plenty for the chicken and the sprouts, but I made one split bone-in breast for four servings, rather than four individual breasts. Sprouts were quick and easy and great with the sauce, and the potatoes were a hit as well.

  • TinaBaily Posted: 01/20/14
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    Due to what I had on hand, I substituted spicy brown mustard for the Dijon and used 2 tablespoons of homemade unsweetened applesauce for the apple cider. I had everything else and followed the recipe as written otherwise. All of my family liked this dish! I thought the sauce would be too fruity or mustardy but it was tangy and delicious. I dragged my chicken through it just to get the rest of the flavor onto my chicken! My suggestions: don't cook the chicken in the frying pan on high, as the chicken got too crispy on the outside, and watch the time on the Brussels sprouts. Mine were small sized and were almost overdone. I will make this again the next time I get Brussels sprouts.

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