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
- preheat oven to 450°.
- 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.
- 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.