Chicken with Brussels Sprouts and Mustard Sauce

Description
A family recipe for Chicken with Brussels Sprouts and Mustard Sauce.

Ingredients

• Serves 4
• 40 minutes
• 2 Tbls olive oil, divided
• 4 (6 ounce) skinless, boneless chicken breast halves
• 3/8 tsp salt, divided
• 1/4 tsp black pepper
• 3/4 cup chicken broth, divided
• 1/4 cup unfiltered apple cider
• 2 Tbls while-grain dijon mustard
• 1 Tbls chopped flat-leaf parsley
• 12 ounces Brussels Sprouts, trimmed and halved
• Preheat oven to 450 degrees
• For rosemary potatoes:

Instructions

1. Heat a large ovenproof skillet over high heat.
2. Add 1 Tbls oil.
3. Sprinkle chicken with 1/4 tsp salt and pepper; add to pan.
4. Cook 3 minutes or until browned.
5. Turn chicken; place pan in oven.
6. Bake at 450 degrees for 9 minutes or until done.
7. Remove chicken from pan; keep warm.
8. Heat pan over medium-high heat.
9. Add 1/2 cup broth and cider; bring to a boil, scraping pan to loosen browned bits.
10. Reduce heat to medium-low; simmer 4 minutes or until thickened.
11. Whisk in mustard, 1 Tbls butter, and parsley.
12. Heat remaining 1 Tbls oil and 1 Tbls butter in a large nonstick skillet over medium-high heat.
13. Add Brussels sprouts; saute 2 minutes or until lightly browned.
14. Add remaining 1/8 tsp salt and 1/4 cup broth to pan; cover and cook 4 minutes or until crisp-tender.
15. Serve sprouts with chicken and sauce.
16. Preheat oven to 450 degrees.
17. Combine 1 Tbls olive oil, 1 tsp chopped fresh thyme, 1/2 tsp minced fresh rosemary, 1/4 tsp salt, 1/4 tsp black pepper, and 12 ounces quarted red potatoes in a bowl.
18. Spread potatoes on a jelly-roll pan.
19. Bake at 450 degrees for 25 minutes or until golden brown and tender.