chicken with brussels sprouts and mustard sauce



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

make ranch crispy fried chicken for dinner



  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.

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