Vision Recipe of the Week

Chicken With Brussels Sprouts and Mustard Sauce

Ingredients:3 tablespoons olive oil, divided4 (6-ounce) skinless, boneless chicken breast halves3/8 teaspoon salt, divided1/4 teaspoon freshly ground black pepper3/4 cup fat-free, lower-sodium chicken broth, divided1/4 cup unfiltered apple cider vinegar2 tablespoons whole-grain Dijon mustard1 tablespoon chopped fresh flat-leaf parsley12 Brussels sprouts, trimmed and halvedDirections:1. Preheat oven to 450°F.2. Heat a large ovenproof skillet over high heat. Add 1 tablespoon olive 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° 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, one more teaspoon of olive oil and parsley.3. Heat remaining olive oil and 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 crisp-tender. Serve sprouts with chicken and sauce.ENJOY!!Carrie Gabriel MS, RD - Vision Nutritionist