This recipe was really great! Really well-balanced sauce, and the brussels sprouts help fill you up without a lot of calories.
I couldn’t find unfiltered cider at Whole Foods but just used their all-natural one and thought it was fine. I served this with rosemary roasted potatoes, as the recipe suggests. I also used chicken thighs instead of breasts because that’s what we had at home.
2 tablespoons olive oil, divided
4 chicken thighs
salt and pepper
3/4 cup chicken broth
1/4 cup apple cider, unfiltered if you can find it
2 tablespoons whole-grain Dijon mustard
2 tablespoons butter, divided
1 tablespoon chopped fresh flat-leaf parsley (I didn’t have any so just threw some Penzey’s Tuscan Sunset seasoning in there)
12 ounces Brussels sprouts, trimmed and halved
Preheat oven to 450°
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.