Chicken with Brussels Sprouts and Mustard Sauce

Time: 40 minutes

Shopping Tip: Unfiltered cider has pectin, which thickens the sauce.

Serve with Rosemary Potatoes: Preheat oven to 450°. Combine 1 tablespoon olive oil, 1 teaspoon chopped fresh thyme, ½ teaspoon minced fresh rosemary, ¼ teaspoon salt, ¼ teaspoon black pepper, and 12 ounces quartered red potatoes in a bowl. Spread potatoes on a jelly-roll pan. Bake at 450° for 25 minutes or until golden brown and tender. CALORIES 90; FAT 3.5g (sat 0.5g); SODIUM 153mg

View Recipe: Chicken with Brussels Sprouts and Mustard Sauce