Chicken and Brussel Sprouts with Mustard Sauce

• Gluten free
• Paleo

• Meat

  • 4 (6-ounce skinless, boneless chicken breast, skinless boneless halves

• Produce

  • 12 oz Brussels sprouts
  • 6 oz Mushrooms
  • 2 tbsp Rosemary, Fresh

• Canned Goods

  • 3/4 cup Chicken broth

• Condiments

  • 2 tbsp Dijon mustard

• Baking & Spices

  • 1 tbsp Olive or avocado oil
  • 1 Salt and pepper

• Drinks

  • 1/4 cup Apple cider, unfiltered

• Dairy

  • 2 tbsp Butter

Found on selfproclaimedfoodie.com

Description

Ingredients

• 1 tablespoon olive or avocado oil
• 4 (6 ounce) skinless, boneless chicken breast halves
• salt and pepper, as desired
• 3/4 cup chicken broth, divided
• 1/4 cup unfiltered apple cider
• 2 tablespoons Dijon mustard
• 2 tablespoons butter, divided
• 2 tablespoons fresh rosemary, minced
• 12 ounces Brussels sprouts, trimmed and sliced
• 6 ounces mushrooms, sliced

Directions

• Preheat oven to 450°.
• 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.
• Using the pan from the chicken, heat over medium-high heat. Add chicken broth and apple cider. Bring to a boil and scrape pan to loosen browned bits. Reduce heat to medium-low and simmer for about 5 minutes. Whisk in mustard, remaining 1 tablespoon butter, and rosemary.
• To serve, top chicken breasts with brussel sprout and mushroom mixture, and then smother with sauce. Serve with roasted vegetables for a delicious, healthy, and low carb meal.