CHICKEN WITH BRUSSELS SPROUTS and MUSTARD SAUC

INGREDIENTS:

  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,

 certified gluten-free if necessary

  1/4 cup unfiltered apple cider

  2 tablespoons whole-grain Dijon mustard
  certified

gluten-free if necessary

•  2 tablespoons butter, divided 

•  1 tablespoon chopped fresh flat-leaf parsley

•  12 ounces Brussels sprouts, trimmed and halved

INSTRUCTIONS:

1.  Preheat oven to 450°F.

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°F 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 crisptender. Serve sprouts with chicken and sauce.