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Brussels Sprouts with Roasted Chicken & Dijon Pan Sauce

Brussels Sprouts with Roasted Chicken & Dijon Pan Sauce


2 tablespoons olive oil
4 skinless boneless chicken breast halves
3/4 cup fat-free, chicken broth
1/4 cup white wine
2 tablespoons whole-grain Dijon mustard
2 tablespoons butter, divided
1 tablespoon chopped fresh flat-leaf parsley
12 ounces Brussels sprouts, trimmed and halved
  salt and pepper, to taste

Cooking Instructions

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.

Equipment List

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