None
chicken breast, brussels sprouts, broth, dijon mustard, butter, apple, parsley
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
Directions for None Recipe
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.
Read the full directions on MyRecipes.com
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Servings
Serves 4 (serving size: 1 chicken breast half, 2/3
Tags
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