Chicken with Brussels Sprouts and Mustard Sauce

Directions

1. 1
   Preheat oven to 45
2. 2
   Heat a large ovenproof skillet over high heat.
3. 3
   Add 1 tablespoon oil.
4. 4
   Sprinkle chicken with 1/4 teaspoon salt and pepper; add to pan. Cook 3 minutes or until browned. Turn chicken; place pan in oven.
5. 5
   Bake at 450 for 9 minutes or until done.
6. 6
   Remove chicken from pan; keep warm.
7. 7
   Heat pan over medium-high heat.
8. 8
   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.
9. 9
   Whisk in mustard, 1 tablespoon butter, and parsley.
10. 10
    Heat remaining 1 tablespoon oil and 1 tablespoon butter in a large nonstick skillet over medium-high heat.
11. 11
    Add Brussels sprouts; saut 2 minutes or until lightly browned.
12. 12
    Add remaining 1/8 teaspoon salt and 1/4 cup broth to pan; cover and cook 4 minutes or until crisp-tender.
13. 13
    Serve sprouts with chicken and sauce.