Chicken with brussels sprouts, rosemary potatoes and mustard sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
Directions:
1. Chicken
2. tablespoons olive oil, divided
3. (6-ounce) skinless, boneless chicken breast halves
4. /8 teaspoon salt, divided
5. /4 teaspoon freshly ground black pepper
6. /4 cup fat-free, lower-sodium chicken broth, divided
7. /4 cup white wine
8. tablespoons whole-grain Dijon mustard
9. tablespoons butter, divided
10. tablespoon chopped fresh flat-leaf parsley
11. ounces Brussels sprouts, trimmed and halved
12. Preparation
13. Preheat oven to 450°.
14. 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.
15. 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.
16. Potatoes
17. tablespoon olive oil
18. teaspoon chopped fresh thyme
19. /2 teaspoon minced fresh rosemary
20. /4 teaspoon salt
21. /4 teaspoon black pepper
22. ounces quartered red potatoes
23. Preparation
24. Preheat oven to 450°. Combine olive oil, thyme, rosemary, salt, black pepper, and potatoes in a bowl. Spread potatoes on a jelly-roll pan. Bake at 450° for 25 minutes or until golden brown and tender.
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