Chicken with Brussels Sprouts and Mustard Sauce

Ingredients

• 0.3 cup apple cider 
• 0.3 teaspoon pepper black freshly ground
• 12 ounces brussels sprouts trimmed halved
• 2 tablespoons butter divided
• 1 tablespoon parsley fresh chopped
• 0.8 cup beef broth fat-free divided
• 2 tablespoons olive oil divided
• 0.4 teaspoon salt divided
• 24 ounce chicken breast halves boneless skinless
• 2 tablespoons dijon mustard 

Equipment

• frying pan
• oven
• whisk

Directions

1. Preheat oven to 45
2. Heat a large ovenproof skillet over high heat.
3. Add 1 tablespoon oil.
4. Sprinkle chicken with 1/4 teaspoon salt and pepper; add to pan. Cook 3 minutes or until browned. Turn chicken; place pan in oven.
5. Bake at 450 for 9 minutes or until done.
6. Remove chicken from pan; keep warm.
7. Heat pan over medium-high heat.
8. 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.
9. Whisk in mustard, 1 tablespoon butter, and parsley.
10. Heat remaining 1 tablespoon oil and 1 tablespoon butter in a large nonstick skillet over medium-high heat.
11. Add Brussels sprouts; saut 2 minutes or until lightly browned.
12. Add remaining 1/8 teaspoon salt and 1/4 cup broth to pan; cover and cook 4 minutes or until crisp-tender.
13. Serve sprouts with chicken and sauce.