Chicken with Brussels Sprouts and Mustard Sauce

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

Preparation



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.