Chicken & Brussel Sprouts with Mustard Sauce
Today we have a WINNING recipe for you so that you can WIN in your nutrition and WIN in life!
Today’s WINNING recipe to meet Coach JC’s 10 WINNING Habits is Chicken and Brussel Sprouts with Mustard Sauce. Where are my veggies? Where is my lean protein?
2 tablespoons olive oil, divided
4 (6-ounce) skinless, boneless chicken breasts
3/8 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
3/4 cup fat-free, lower-sodium chicken broth, divided (certified gluten-free if necessary)
1/4 cup unfiltered apple cider
2 tablespoons whole-grain Dijon mustard (certified gluten-free if necessary)
2 tablespoons butter, divided
1 tablespoon chopped fresh flat-leaf parsley
12 ounces Brussels sprouts, trimmed and halved
Preheat oven to 450°F.
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.
If you enjoyed this post, I would be honored if you share this goodness with some of your friends and family using one of those social media sharing buttons below…
WIN ALL DAY!