No Van Gogh

I didn’t do anything particularly crazy or productive this weekend, but for some reason I am exhausted today. I could use one more weekend day to sleep in, cross off a few items on my “to do” list, and maybe do some baking.

My low-key weekend included Wine Club on Friday, and a BYOB painting class at Arts n Spirits with a group of friends Saturday night. I was skeptical of this instructor-guided activity that I had agreed to, but it ended up being even more fun than I had anticipated. I’m no Van Gogh, but it was a great change of pace from my usual weekend plans.

Before going to Arts n Spirits, I made a complete meal of Chicken with Brussels Sprouts and Mustard Sauce with Rosemary Potatoes. The entire meal took very little time to throw together; it was just a matter of being patient while the fabulous potato turned brown and crispy in the oven. Give this recipe a try while unfiltered apple cider is still easily accessible in the stores.

The bidding starts at $1….

Chicken with Brussels Sprouts & Mustard Sauce with Rosemary Potatoes

What You Need

  • For Chicken and Brussels Sprouts:
  • 2 tablespoons olive oil, divided
  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 3/8 teaspoon salt, divided
  • ¼ teaspoon freshly ground black pepper
  • ¾ cup fat-free, lower-sodium chicken broth, divided
  • ¼ cup unfiltered apple cider (Note: unfiltered cider has pectin, which thickens the sauce)
  • 2 tablespoons whole-grain Dijon mustard
  • 2 tablespoons butter, divided
  • 1 tablespoon chopped fresh flat-leave parsley
  • 12 ounces Brussel sprouts, trimmed and halved
  • For Potatoes:
  • 12 ounces quartered red potatoes
  • 1 tablespoon olive oil
  • 1 teaspoon chopped fresh thyme
  • ½ teaspoon minced fresh rosemary
  • ¼ teaspoon black pepper
  • ¼ teaspoon salt

What To Do

    For the Potatoes:
  1. Preheat oven to 450°. Combine olive oil, thyme, rosemary, salt, pepper, and potatoes in a bowl. Spread potatoes on a jellyroll pan. Bake at 450° for 25 minutes or until golden brown and tender.
  2. For Chicken and Brussels Sprouts:
  3. Preheat oven to 450°.
  4. Heat a large ovenproof skillet over high heat. Add 1 tablespoon oil. Sprinkle chicken with ¼ 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.
  5. Heat pan over medium-high heat. Add ½ 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.
  6. Heat remaining 1 tablespoon oil and 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add Brussels sprouts; sauté 2 minutes or until lightly browned.
  7. Add remaining 1/8 teaspoon salt and ¼ cup broth to pan; cover and cook 4 minutes or until crisp-tender. Serve sprouts with chicken and sauce.


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