Brussels Sprouts in Mustard Sauce

• 10 ounces brussels sprouts frozen
• 1/2 cup chicken broth
• 1 teaspoon canola oil
• 2 tablespoons scallions, spring or green onions chopped
• 1 cup chicken broth
• 1 teaspoon prepared mustard dijon-style
• 1/2 teaspoon black pepper
• 1 tablespoon cornstarch
• 1/2 cup evaporated milk skimmed

1. Cook the brussels sprouts in 1/2 cup of chicken broth, cover and set aside.
2. Spray a small skillet with vegetable cooking spray and add the oil.
3. Saute the onion in the oil then remove from the heat and slowly add the 1 cup of chicken broth.
4. Sir in the mustard and pepper.
5. Return to the heat and dissolve the cornstarch in the milk then add to the skillet mixture.
6. Stirring constantly, cook until the sauce is smooth and thickened, about 5 minutes.
7. Pour the mustard sauce over the cooked brussels sprouts and stir to coat.
8. Serve at once.

brussels sprouts, chicken broth, canola oil, scallions, chicken broth, black pepper, cornstarch, milk

Taken from recipeland.com/recipe/v/brussels-sprouts-mustard-sauce-34590 (may not work)