Chicken With Brussels Sprouts Mustard Sauce Recipes

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CHICKEN WITH BRUSSELS SPROUTS AND MUSTARD SAUCE



Chicken With Brussels Sprouts and Mustard Sauce image

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

2 tablespoons olive oil, divided
4 (6 ounce) boneless skinless chicken breast halves
3/8 teaspoon salt, divided
1/4 teaspoon fresh ground black pepper
3/4 cup 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

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

BRAISED CHICKEN AND BRUSSELS SPROUTS



Braised Chicken and Brussels Sprouts image

The sweet, earthy flavor of brussels sprouts pairs well with braised chicken in this one-skillet meal.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 45m

Number Of Ingredients 9

1 tablespoon olive oil
1 whole chicken (3 1/2 to 4 pounds), cut into 10 pieces
Salt and pepper
1 pound brussels sprouts, trimmed and halved
2 medium shallots, thinly sliced
1 tablespoon Dijon mustard
1/4 cup cider vinegar
1/2 cup chicken broth
2 tablespoons heavy cream

Steps:

  • Preheat oven to 375 degrees. In a large ovenproof skillet, heat oil over medium-high. Season chicken with salt and pepper. In batches, cook chicken until browned, about 6 minutes per side. Transfer to a plate, then add brussels sprouts and shallots to pan. Saute until golden brown, 3 minutes. Stir in mustard and cook 1 minute. Add vinegar and broth, return chicken to pan, and bring to a rapid simmer.
  • Transfer pan to oven and braise until chicken is cooked through, 20 to 25 minutes. Add cream to pan and swirl to combine; season with salt and pepper.

Nutrition Facts : Calories 593 g, Fat 32 g, Fiber 5 g, Protein 57 g, SaturatedFat 10 g

SHEET PAN CHICKEN AND VEGGIES WITH MUSTARD VINAIGRETTE



Sheet Pan Chicken and Veggies with Mustard Vinaigrette image

Want to serve your family a well rounded, nutritious meal but running short on time? This easy sheet pan dinner is the answer. It's the perfect balance of sweet and savory, with crispy-skinned, juicy chicken thighs, crisp-tender veggies, and a tangy sauce. Plus it's super affordable and requires minimal cleanup.

Provided by NicoleMcmom

Time 1h

Yield 4

Number Of Ingredients 12

1 pound Brussels sprouts, trimmed and cut in half
2 large sweet potatoes, cut into wedges
1 medium sweet onion, cut into wedges
2 tablespoons olive oil, divided
1 ¼ teaspoons kosher salt, divided
¾ teaspoon ground black pepper, divided
4 (5 ounce) bone-in, skin-on chicken pieces
2 tablespoons grainy mustard
4 teaspoons champagne vinegar
1 tablespoon maple syrup
½ teaspoon kosher salt
¼ teaspoon cayenne pepper

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with foil.
  • Prepare chicken and veggies: Toss Brussels sprouts, sweet potatoes, and onion on the prepared pan with 1 tablespoon oil, 1 teaspoon salt, and 1/2 teaspoon pepper; spread into a single layer.
  • Sprinkle chicken with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper and nestle it, skin-side up, in between the veggies on the baking sheet. Brush remaining oil on skin.
  • Roast in preheated oven 45 minutes or until chicken is cooked through, golden and crisp. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
  • While the sheet pan dinner is cooking, prepare vinaigrette. Whisk mustard, vinegar, maple syrup, salt, and cayenne together in a small bowl until well combined.
  • Drizzle sauce over veggies and chicken.

Nutrition Facts : Calories 536.3 calories, Carbohydrate 64.3 g, Cholesterol 87.4 mg, Fat 17.4 g, Fiber 12.6 g, Protein 32.1 g, SaturatedFat 3.9 g, Sodium 1195.5 mg, Sugar 16.8 g

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