Chicken with brussels sprouts, rosemary potatoes and mustard sauce

Ingredients

• chicken breasts

Preparation

1. Chicken


2. 2 tablespoons olive oil, divided
3. 4 (6-ounce) skinless, boneless chicken breast halves
4. 3/8 teaspoon salt, divided
5. 1/4 teaspoon freshly ground black pepper
6. 3/4 cup fat-free, lower-sodium chicken broth, divided
7. 1/4 cup white wine
8. 2 tablespoons whole-grain Dijon mustard
9. 2 tablespoons butter, divided
10. 1 tablespoon chopped fresh flat-leaf parsley
11. 12 ounces Brussels sprouts, trimmed and halved


12. Preparation
13. 1. Preheat oven to 450°.


14. 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.


15. 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.



16. Potatoes


17. 1 tablespoon olive oil
18. 1 teaspoon chopped fresh thyme
19. 1/2 teaspoon minced fresh rosemary
20. 1/4 teaspoon salt
21. 1/4 teaspoon black pepper
22. 12 ounces quartered red potatoes


23. Preparation
24. Preheat oven to 450°. Combine olive oil, thyme, rosemary, salt, black pepper, and potatoes in a bowl. Spread potatoes on a jelly-roll pan. Bake at 450° for 25 minutes or until golden brown and tender.