[What is Meal Pinning Monday?]
MPM is how I meal plan for our little family. I once spent a lot of time searching the web and my recipe books hunting for new recipes and ideas for what to cook every week. Then, Pinterest came along and made meal planning much easier for me. Every weekend I look over what I have pinned the prior week and decide what I would like to cook and make my grocery list from these recipes. MPM came about as a way to share what I am cooking, and to also see what others are cooking every week to hopefully get even more dinner ideas from other bloggers. If you don't pin your recipes feel free to just share what you are cooking.
By now I am sure you have figured out that I am in love with brussel sprouts. We eat this every week until Jeremy complains that we are eating them too much and I take a few weeks off and start right back where I left off. I'm picky about them though, they must be roasted at a high heat so they are crusty on the outside and almost creamy on the inside.
When we were first married Jeremy would make them by boiling them, like he Mama use to make. Needless to say I would nearly gag at the smell coming out of my kitchen. Lucky for me there was a blog phase where everyone was making roasted brussel sprouts and the poor little rarely loved veggie got a makeover in our house, causing me to fall in love.
The other day when I made Coconut and Lime Chicken I drizzled the extra sauce over my bussel sprouts, let me just tell you how sad I was when I ran out. Sad people! Sad! So the recipe for today made me very, very happy. Another sauce for my beloved sprouts! Why yes please, can I have more?
Chicken with Brussel Sprouts and Mustard Sauce
As usual here is the original recipe with my changes in pink:
2 tbsp olive oil
4 chicken breast halves
3/8 tsp salt, divided
1/4 tsp black pepper
3/4 c fat free chicken broth
1/4 c unfiltered apple cider (regular cider, much cheaper here)
2 tbsp whole-grain Dijon mustard (plain dijon mustard, I already have it)
2 tbsp butter, divided
1 tbsp fresh flat leaf parsley (dried)
12 oz brussel sprouts, halved (frozen)
Preheat oven to 450
Heat a large ovenproof skillet over high heat. Add 1 tbsp oil. Sprinkle chicken with 1/4 tsp salt & 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 med-high heat. Add 1/2 cup broth and cider; bring to a boil, scraping pan to loosen browned bits. Reduce heat to med-low; simmer 4 minutes or until thickened. Whisk in mustard, 1 tbsp butter, and parsley. Heat remaining 1 tbsp oil and 1 tbsp butter in a large nonstick skillet over med-high heat. Add sprouts; saute 2 minutes or until lightly browned. Add remaining 1/8 tsp salt and 1/4 broth to pan; cover and cook 4 minutes or until crisp-tender. Serve sprouts with chicken and sauce.