Chicken, Brussels Sprouts and Mustard Sauce with Rosemary Potatoes

How do you feel about Brussels Sprouts? It's one of those vegetables you either love or hate. I have discovered a love for them. My mom hates them, or as I like to say - she thinks she hates them. But, it's all in the preparation. I am certain that prepared the right way, anyone can be converted. The best version I've ever had is at Restaurant Iris here in Memphis. I would go there just to eat their sprouts.

This recipe was the first time I've prepared them at home, mostly because I feared Keith wouldn't touch them. I was wrong. This is an excellent dish that we both just devoured. Thanks, Cooking Light, for yet another winner!

Chicken, Brussels Sprouts and Mustard Sauce with Rosemary Potatoes

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Ingredients:

• 2 tablespoons olive oil, divided
• 4 (6-ounce) skinless, boneless chicken breast halves
• 3/8 teaspoon salt, divided
• 1/4 teaspoon freshly ground black pepper
• 3/4 cup fat-free, lower-sodium chicken broth, divided
• 1/4 cup unfiltered apple cider
• 2 tablespoons whole-grain Dijon mustard
• 2 tablespoons butter, divided
• 1 tablespoon chopped fresh flat-leaf parsley
• 12 ounces Brussels sprouts, trimmed and halved

Potatoes: 

• 1 tablespoon olive oil 
• 1 teaspoon chopped fresh thyme (or 1/2 tsp dried)
• 1/2 teaspoon minced fresh rosemary
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 12 ounces quartered red potatoes

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 12 minutes or until done. 

Meanwhile, prepare potatoes by combining 1 Tbsp olive oil, 1 tsp chopped fresh thyme (or 1/2 tsp dried), 1/2 tsp minced fresh rosemary, 1/4 tsp black pepper, and 12 ounces quartered red potatoes in a bowl. Spread mixture on a jelly roll pan and add to oven. Bake for 25 minutes or until golden brown.

*I added the potatoes to the oven while the chicken was in there. and just pulled the chicken out first to finish the recipe. Everything was ready right at the same time.*

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. I added about 1 more Tbsp of mustard at this point to thicken it up.

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, sauce and potatoes.


Enjoy!