Chicken with Mustard Sauce, Roasted Brussels Sprouts, and Rosemary Potatoes

This is easy and delicious. The only thing I tweaked were the Brussels sprouts since I much prefer them roasted rather than sautéed (12 ounces of them, trimmed and quartered, tossed with salt, pepper, and olive oil, and roasted at 450°F for 25-30 minutes).



Chicken with Mustard Sauce
A variation on this recipe from Cooking Light

1 tablespoon olive oil
4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup fat-free, lower-sodium chicken broth
1/4 cup unfiltered apple cider
2 tablespoons whole-grain Dijon mustard
1 tablespoon butter
1 tablespoon chopped fresh flat-leaf parsley

Preheat oven to 450°F.

Heat a large ovenproof skillet over high heat. Add 1 tablespoon oil. Sprinkle chicken with salt and pepper; add to pan. Cook 3 minutes or until browned. Turn chicken; place pan in oven. Bake for 9 minutes or until done. Remove chicken from pan; keep warm.

Heat pan over medium-high heat. Add 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, butter, and parsley.

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Rosemary Potatoes
A variation on this recipe from Cooking Light

1 tablespoon olive oil
1 teaspoon chopped fresh thyme
1/2 teaspoon minced fresh rosemary
1/4 teaspoon salt
1/4 teaspoon black pepper
12 ounces quartered red potatoes

Preheat oven to 450°F. Combine olive oil, thyme, rosemary, salt, black pepper, and potatoes in a bowl. Spread potatoes on a jelly-roll pan. Bake 45 minutes or until golden brown and tender.