Chicken with Brussels Sprouts and Mustard Sauce

2 tbsp organic extra virgin olive oil
4 organic skinless, boneless chicken breast halves
1/4 tsp sea salt
1/4 tsp freshly ground organic black pepper
3/4 cup organic chicken broth, divided
1/4 cup organic apple cider, unfiltered
2 tbsp organic whole-grain Dijon mustard
2 tbsp organic butter, divided
1 tbsp organic flat leaf parsley, chopped
3/4 lb organic Brussels sprouts, trimmed and halved


  1. Preheat oven to 450°.
  2. Heat a large ovenproof skillet over high heat. Add 1 tablespoon oil. Sprinkle chicken with 1/8 teaspoon salt and pepper; add to pan. Cook 3 minutes or until browned. Remove chicken from pan; keep warm. Heat pan over medium 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, 1 tablespoon butter, and parsley.
  3. Heat remaining 1 tablespoon oil and 1 tablespoon butter in a large nonstick skillet over medium 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 and tender. Serve sprouts with chicken and sauce.