Rating: 4.5 stars
68 Ratings
  • 1 star values: 1
  • 2 star values: 2
  • 3 star values: 6
  • 4 star values: 22
  • 5 star values: 37

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.

Robin Bashinsky
Recipe by Cooking Light December 2011

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Read the full recipe after the video.

Recipe Summary

total:
40 mins
Yield:
Serves 4 (serving size: 1 chicken breast half, 2/3 cup brussels sprouts, and 2 tablespoons sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°.

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  • 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.

Nutrition Facts

355 calories; fat 14.9g; saturated fat 5.2g; mono fat 7g; poly fat 1.5g; protein 42.8g; carbohydrates 11.6g; fiber 3.5g; cholesterol 114mg; iron 2.6mg; sodium 647mg; calcium 61mg.
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