Wednesday, May 2, 2012

Chicken with Brussels Sprouts and Mustard Sauce

There are so many flavor elements to this tasty chicken entree´, it's hard to know where to start!

The tender, juicy chicken breast? Seared quickly in a hot pan, then baked at a high temperature to seal in the moisture.

The buttery brussels sprouts? Sautéed quickly in butter then simmered in chicken broth, they are a perfect compliment to the chicken.

The tangy mustard sauce? The tie that binds- a marvelous marriage of flavors to enhance the rest of the dish.

When blended together, these components make for such a fabulous meal that it will have you sopping up every last drop of the delectable sauce!

Note: The original recipe calls for using an oven safe skillet for easy transfer of the chicken from stove to oven- I adapted this recipe for those of us without oven safe skillets, but please see the original recipe if you do!

Chicken with Brussels Sprouts and Mustard Sauce
adapted from Cooking Light
serves 4

2 TB olive oil, divided
4 skinless, boneless chicken breast halves
salt and pepper
3/4 cup fat free, low sodium chicken broth, divided
1/4 cup apple cider
2 TB dijon mustard
2 TB butter, divided
1 TB chopped fresh flat-leaf parsley
1/2 tsp cornstarch, mixed with a little cold water until smooth
12 oz. brussels sprouts, trimmed and halved (frozen or fresh- if frozen, thaw slightly to halve)

Preheat oven to 450.
Heat a large skillet over hight heat. Add 1 TB of the oil. Sprinkle chicken with salt and pepper and add to pan. Cook 3 min. or until browned. Turn and transfer to greased glass baking pan. Bake 9 min. or until done (my chicken breasts were a little on the thick side so they took about 15 min.). Keep warm.
Meanwhile, using same pan used to cook chicken, heat over med-high. Add 1/2 cup chicken broth and cider. Bring to a boil, scraping pan to loosen browned bits. Reduce heat to med-low and simmer 4 min or until slightly thickened. Whisk in mustard, 1 TB butter, parsley and cornstarch mixture. Pour sauce into container to keep warm and prepare sprouts in same pan.
Heat remaining TBs of oil and butter in pan over med-high heat. Add sprouts; saute 2 min. or until lightly browned. Add a pinch of salt and remaining chicken broth. Cover and cook 4 min. or until crisp-tender. Serve sprouts with chicken and sauce.

I highly recommend serving this dish alongside easy and delicious Rosemary Potatoes, aslo found on Cooking Light.

1 comment:

  1. Brussel Sprouts are my other love in life! They make my heart skip a beat!


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