Call me crazy but when a new friend/new dinner guest came to our house on Monday night for dinner, I served brussels sprouts. I know, risky for someone I’d never even met before. But if I can get my husband, a self-proclaimed hater of brussels sprouts, to now ask for seconds and request I buy more to make next week for dinner, then I think it’s a winner of a recipe!
Thanks to Cooking Light for this meat-n-potato-lover approved recipe (see below).
- This recipe is a wonderful fall or winter dish to serve for guests because you can chop ahead of time and the cooking is relatively simple… meaning you can keep up conversation without burning the chicken!
- The only additions I made were (1) Adding garlic to the brussels sprouts (you can never have too much garlic!) and (2) Making the apple cider with Williams-Sonoma mulling spices and apple juice. The cider is also a good accompaniment with dessert.
- As a side, I roasted red potatoes, quartered and tossed in olive oil and rosemary. Bake at 450° for 45 minutes or until lightly browned.
Recipe from Cooking Light:
Yield: Serves 4 (serving size: 1 chicken breast half, 2/3 cup brussels sprouts, and 2 tablespoons sauce)
Total Time: 40 Minutes
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
1. Preheat oven to 450°.
2. 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.
3. 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.