Chicken with Brussels Sprouts and Mustard Sauce 

Chicken with Brussels Sprouts and Mustard Sauce

This simple dinner of chicken and brussels sprouts topped with a zesty mustard sauce will quickly become one of your go-to meals for busy weeknights

Yields: 4 servings

  1. Preheat oven to 450°.
  2. Heat a large ovenproof skillet over high heat. Add 1 tablespoon oil.
  3. Sprinkle chicken with 1/4 teaspoon salt and pepper; add to pan. Cook 3 minutes or until browned. Turn chicken; place pan in oven.
  4. Bake at 450° for 9 minutes or until done. Remove chicken from pan; keep warm.
  5. Heat pan over medium-high heat. Add 1/2 cup broth and cider; bring to a boil, scraping pan to loosen browned bits.
  6. Reduce heat to medium-low; simmer 4 minutes or until thickened. Whisk in mustard, 1 tablespoon butter, and parsley.
  7. Heat remaining 1 tablespoon oil and 1 tablespoon butter in a large nonstick skillet over medium-high heat.
  8. Add Brussels sprouts; sauté 2 minutes or until lightly browned.
  9. Add remaining  salt and 1/4 cup broth to pan; cover and cook 4 minutes or until crisp-tender. Serve sprouts with chicken and sauce.