Categories: Chicken, Poultry

Ingredients

• 2 tablespoons olive oil, divided
• 4 (5- or 6-ounce) boneless skinless chicken breast halves
• 3/8 teaspoon coarse salt, divided
• 1/4 teaspoon freshly ground black pepper
• 3/4 cup fat-free chicken broth, divided
• 1/4 cup apple juice
• 2 tablespoons tangy or whole-grain Dijon mustard
• 2 tablespoons butter, divided
• 1 tablespoon chopped fresh flatleaf parsley
• 12 ounces brussels sprouts, trimmed and halved

Directions

1. Heat oven to 450 degrees. Heat a large ovenproof skillet over medium-high heat. Add 1 tablespoon oil. Cut chicken into strips. Sprinkle chicken with 1/4 teaspoon salt and pepper; add to skillet. Cook 3 minutes or until browned. Turn; place skillet in oven. Bake 9 minutes or until cooked through. Remove skillet from oven and chicken from skillet; keep warm.

2. Heat skillet over medium-high heat. Add 1/2 cup broth and the apple juice; bring to 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 remaining 1 tablespoon butter in a large nonstick skillet on medium-high. Add brussels sprouts; cook 2 minutes or until lightly browned. Add remaining salt and 1/4 cup broth; cover and cook 4 minutes or until softened. Serve sprouts with chicken and sauce. (Adapted from Cooking Light magazine.)

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