Brussels Sprouts & Chicken Breasts in a Mustard Sauce
The tang of mustard and the sweetness of cider create just the right balance with the Brussels Sprouts.
Serves: 4 Cooking time: approx. 35 minutes
Ingredients
2 tablespoons olive oil
4 Locust Point Farms All Natural skinless boneless chicken breasts, sliced in half
salt & freshly ground black pepper
¾ cup chicken broth
¼ cup apple cider
2 tablespoons Dijon mustard
2 tablespoons butter
1 tablespoon chopped fresh flat-leaf parsley
¾ lb. Pinwheel Frozen Brussels Sprouts, halved (thawed just enough to cut in half)
5 strips of bacon, cooked and cut into 1/2 inch pieces (optional)
Instructions
- Preheat oven to 450°.
- Sprinkle chicken with 1/4 teaspoon salt and pepper. Heat 1 tablespoon oil in a large ovenproof skillet over high heat; add chicken when the oil is hot and cook 6-8 minutes turning over once until browned on both sides; place chicken in an oven-safe pan.
- Bake chicken at 450° for 10-12 minutes or until juices run clear when the breasts are cut. Remove chicken from the oven & keep warm.
- While the chicken is baking, heat the skillet you used previously (without wiping it out) over medium-high heat. Add 1/2 cup broth and the cider; bring to a boil, scraping the skillet to loosen browned bits. Whisk in mustard, 1 tablespoon butter, ¼ teaspoon salt and parsley. Reduce heat to medium-low; simmer sauce 4 minutes or until thickened. Pour sauce into a bowl. Wipe out the skillet.
- Heat remaining 1 tablespoon oil and 1 tablespoon butter in the skillet over medium-high heat. Add the sprouts; sauté 4-6 minutes or until lightly browned. Add the cider sauce to pan and bring to a simmer. Cover & cook 6-8 minutes until sprouts are crisp-tender (add ¼ cup more broth if the sauce gets too thick.)
- Serve chicken with the sprouts, spooning sauce over the chicken. Top with bacon pieces, if using.