FoodNuts!

I love meals that are quick and easy. Add in healthy and delicious and I really don’t need anything else. I found this recipe in the December 2011 issue of Cooking Light. I tweaked it a little to suit my tastes, and 45 minutes from start to finish, make this a keeper for my regular meal rotation.

Chicken with Brussels Sprouts and Mustard Sauce
Adapted from Cooking Light

Chicken:
- 1 tablespoon olive oil
- 8 skinless, boneless chicken thighs
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 cup chicken broth
- 1/4 cup unfiltered apple cider
- 2 tablespoons whole-grain Dijon mustard
- 1 tablespoon butter
- 1 tablespoon chopped, fresh flat-leaf parsley

Brussles Sprouts:
- 1 tablespoon olive oil
- 1 tablespoon butter
- 12 ounces Brussels sprouts, trimmed and halved
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- pinch of sugar
- 1/4 cup chicken broth

Rosemary Potatoes:
- 12 ounces quartered red potatoes
- 1 tablespoon olive oil
- 1 teaspoon chopped fresh thyme
- 1/2 teaspoon minced fresh rosemary
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder

- Preheat oven to 450 degrees. Combine all ingredients for potatoes in a large bowl. Spread potatoes on jelly-roll pan. Bake for 25 minutes or until golden brown and tender.
- Meanwhile, heat a large ovenproof skillet over high heat. Add 1 tablespoon of oil.
- Sprinkle both sides of chicken with salt, pepper, onion powder and garlic powder. Add to pan. Cook 3 minutes or until browned. Turn chicken; place pan in oven. Bake at 450 degrees for 9 minutes or until done. Remove chicken from pan; keep warm.
- Warm chicken pan over medium high heat. Add chicken 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.
- While sauce is cooking, prepare Brussels sprouts. Heat butter and oil in large nonstick skillet over medium-high heat. Add Brussels sprouts; saute 2 minutes or until lightly browned. Add salt, pepper and sugar. Stir to make sure sprouts are seasoned. Add chicken broth, cover and cook 4 minutes or until crisp tender.
-Serve potatoes and Brussels sprouts with chicken and mustard sauce.

Here’s my ten cents, my two cents is free. For more recipes, product reviews and restaurant tips (especially in and around Memphis, TN) Please visit my food blog, Tiffany Tastes.
If you want to contact me, drop me a line at tiffany(at)tiffanytastes(dot)com
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