Chicken With Brussels Sprouts Mustard Sauce Recipes
CHICKEN WITH BRUSSELS SPROUTS AND MUSTARD SAUCE
Make and share this Chicken With Brussels Sprouts and Mustard Sauce recipe from Food.com.
Provided by Pinay0618
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 348.3, Fat 17.9, SaturatedFat 5.7, Cholesterol 124.1, Sodium 711.8, Carbohydrate 6.8, Fiber 2.5, Sugar 1.7, Protein 39.6
BRUSSELS SPROUTS WITH MUSTARD SAUCE
Make and share this Brussels Sprouts With Mustard Sauce recipe from Food.com.
Provided by Parsley
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook Brussels sprouts in boiling salted water according to package directions; drain.
- Meanwhile, melt butter in a small saucepan over med. heat with onion; cook for 2-3 minutes. Stir in flour and remaining ingredients, stirring and heating until mixture is bubbly.
- Pour sauce mixture over cooked Brussels sprouts and toss gently to coat.
- Serve.
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CHICKEN WITH BRUSSELS SPROUTS AND MUSTARD SAUCE
From keviniscooking.com
5/5 (12)Total Time 35 minsCategory Dinner, MainCalories 621 per serving
- Preheat oven to 450°F. Trim the ends off and slice the brussels sprouts in half. Cut the small red potatoes in half and put both in a microwave safe bowl with about a tablespoon of water, cover and microwave for 5 minutes on high. Set aside.
- In a large cast iron skillet or pan add the oil and then chicken. Sprinkle with salt and pepper and pan fry until golden brown on both sides, 3 minutes. Remove from pan, keep warm and set aside.
- Drain any water from microwaved vegetables and add to skillet with butternut squash, toss to sauté for 3 minutes. Add the apple cider, chicken stick and scrap bottom of pan to pick up any cooked bits. This adds flavor!
- Add the chicken and nestle between vegetables. Roast in oven for 12-14 minutes, until vegetables get a golden brown. Remove from oven and add mustard and butter. Swirl to incorporate in the sauce. Serve hot.
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From selfproclaimedfoodie.com
Ratings 28Calories 271 per servingCategory Main Course
- Place chicken breasts in a large plastic storage bag and flatten to uniform 1/2 inch thickness using a meat mallet or a rolling pin. Season meat with salt and pepper.
- Heat a large ovenproof skillet over high heat. Add oil and tilt pan so that oil covers base of pan. Add chicken to hot skillet and allow to cook for 3-4 minutes or until browned. Turn chicken, taking care to lift any pieces that may have stuck to the pan. Immediately place the pan in the preheated oven. Bake at 450° for 9 minutes or until done. Remove the chicken from pan and transfer to a plate. Keep warm by loosely tenting with aluminum foil.
- While the chicken is cooking, heat one tablespoon of butter in a large skillet over high heat. Add the brussel sprouts and mushrooms. Allow to cook, stirring only occasionally, until wilted and slightly brown, about 10 minutes.
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