Chicken with Brussels Sprouts and Mustard Sauce
I love meals that are quick and easy. Add in healthy and delicious and I really don’t need anything else. I found this recipe in an old issue of Cooking Light. I tweaked it a little to suit my tastes, and 45 minutes from start to finish, make this a keeper for my regular meal rotation.
Chicken with Brussels Sprouts and Mustard Sauce
Adapted from Cooking Light
Chicken:
- 1 tablespoon olive oil
- 8 skinless, boneless chicken thighs
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 cup chicken broth
- 1/4 cup unfiltered apple cider
- 2 tablespoons whole-grain Dijon mustard
- 1 tablespoon butter
- 1 tablespoon chopped, fresh flat-leaf parsley
Brussles Sprouts:
- 1 tablespoon olive oil
- 1 tablespoon butter
- 12 ounces Brussels sprouts, trimmed and halved
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- pinch of sugar
- 1/4 cup chicken broth
Rosemary Potatoes:
- 12 ounces quartered red potatoes
- 1 tablespoon olive oil
- 1 teaspoon chopped fresh thyme
- 1/2 teaspoon minced fresh rosemary
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- Preheat oven to 450 degrees. Combine all ingredients for potatoes in a large bowl. Spread potatoes on jelly-roll pan. Bake for 25 minutes or until golden brown and tender.
- Meanwhile, heat a large ovenproof skillet over high heat. Add 1 tablespoon of oil.
- Sprinkle both sides of chicken with salt, pepper, onion powder and garlic powder. Add to pan. Cook 3 minutes or until browned. Turn chicken; place pan in oven. Bake at 450 degrees for 9 minutes or until done. Remove chicken from pan; keep warm.
- Warm chicken pan over medium high heat. Add chicken 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.
- While sauce is cooking, prepare Brussels sprouts. Heat butter and oil in large nonstick skillet over medium-high heat. Add Brussels sprouts; saute 2 minutes or until lightly browned. Add salt, pepper and sugar. Stir to make sure sprouts are seasoned. Add chicken broth, cover and cook 4 minutes or until crisp tender.
-Serve potatoes and Brussels sprouts with chicken and mustard sauce.
