Preheat oven to 450 F
Heat 1 tablespoon olive oil in a large ovenproof skillet over high heat.
Season chicken with salt and pepper, to taste.
Add chicken to hot pan, and brown on both sides, 3- 5 minutes.
Remove pan to oven, and roast for 9-12 minutes or until done.
Remove chicken from pan and tent with foil to keep warm.
Return pan to stovetop over medium-high heat.
Add 1/2 cup broth and wine to pan, bring liquid to a boil whisking to scrape pan bottom.
Reduce heat to medium-low and simmer 4 minutes or until thickened.
Whisk in mustard, 1 tablespoon butter, and parsley.
Heat 1 tablespoon oil and 1 tablespoon butter in a skillet over medium-high heat.
Add Brussels sprouts and sauté 2-4 minutes or until lightly browned.
Season with salt and pepper to taste.
Add 1/4 cup broth to pan, cover and cook 2-4 minutes or until just tender.
Serve sprouts with chicken and pan sauce.