Chicken With Brussels Sprouts And Mustard Sauce

• 2 tablespoons olive oil, divided
• 4 (6 ounce) boneless skinless chicken breast halves
• 3/8 teaspoon salt, divided
• 1/4 teaspoon fresh ground black pepper
• 3/4 cup chicken broth, divided
• 1/4 cup unfiltered apple cider
• 2 tablespoons whole-grain Dijon mustard
• 2 tablespoons butter, divided
• 1 tablespoon chopped fresh flat-leaf parsley
• 12 ounces Brussels sprouts, trimmed and halved

1. Preheat oven to 450u0b0.
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 450u0b0 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; saute 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 crisp-tender. Serve sprouts with chicken and sauce.

olive oil, chicken breast halves, salt, fresh ground black pepper, chicken broth, apple cider, wholegrain, butter, parsley, brussels

Taken from www.food.com/recipe/chicken-with-brussels-sprouts-and-mustard-sauce-473924 (may not work)