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Chicken with Mustard Pan Sauce and Roasted Brussels Sprouts

seared chicken breasts, creamy mustard-thyme sauce, crispy salt + pepper Brussels sprouts

Serves: 4 | Time to Table: 30 minutes | Calories: 392 | Protein Category: Chicken | Allergens: Contains Milk (Heavy Cream) | Excellent Source of: Protein, Vitamin C | Good Source of: Fiber, Vitamin A


Equipment:

  • - Baking Tray
  • - Chef's Knife
  • - Large Skillet
  • - Measuring Spoons
  • - Tongs

What You Need:

  • - Aluminum Foil
  • - Coarsely Ground Black Pepper
  • - Cooking Spray
  • - Kosher Salt or Flake Sea Salt
  • - Olive Oil

What We Send:

  • - Chicken Breasts
  • - Diced Shallots
  • - Dijon Mustard
  • - Fresh Thyme
  • - Halved Brussels Sprouts
  • - Heavy Cream
  • - Lemon

Wine Pairings by @grapefriend

Piquant Sauvignon Blanc is a killer match for mustard.

Beer Pairings

With aromas of clove and banana, a Hefeweizen offers a great contrast to the mustard sauce in this dish.

TK Table Talk:

Are you more like your mom or dad? In what way?

What To Do:

Chicken with Mustard Pan Sauce and Roasted Brussels Sprouts (FAMILY) - Step 1

1. Cook Brussels sprouts: Preheat oven to 425°F. Line a baking tray with aluminum foil, and coat with cooking spray. Add Brussels sprouts to prepared pan, and toss with 1 tablespoon olive oil and ½ teaspoon each salt and pepper. Bake 20 minutes or until browned and tender.

Chicken with Mustard Pan Sauce and Roasted Brussels Sprouts (FAMILY) - Step 2

2. Chop thyme: Chop thyme and remove any thick stems (reserve a few whole stems for garnish).

Chicken with Mustard Pan Sauce and Roasted Brussels Sprouts (FAMILY) - Step 3

3. Cook chicken: Sprinkle chicken lightly with salt and pepper. Heat 1 tablespoon olive oil in a large skillet. Cook chicken 3 to 4 minutes on each side or until done. Remove chicken from skillet, reserving drippings in pan.

Chicken with Mustard Pan Sauce and Roasted Brussels Sprouts (FAMILY) - Step 4

4. Make sauce: Add shallots to drippings in skillet. Sauté 1 minute or until tender. Cut lemon in half. Squeeze juice from lemon and stir into skillet, scraping bottom of pan with a wooden spoon or spatula to break up any browned bits. Add mustard, heavy cream, and ONLY 1 tablespoon thyme to skillet. Simmer 5 minutes or until sauce is thickened. Season with salt and pepper to taste.

To Serve: Divide chicken and Brussels sprouts evenly between 4 plates. Top chicken with sauce and garnish with reserved thyme.

Pro Tip:

Pro Tip: Deglazing is the process of adding a liquid to the bottom of a hot pan and loosening any browned bits from seared meat. Make sure not to skip this important step. It adds a ton of flavor to the sauce.
Spice it Up!: Add some heat to the Brussels sprouts. Toss with ¼ teaspoon crushed red pepper before roasting.

terraskitchen.com

Sure, our TK food containers are recyclable, but we’d rather you upcycle them first. We’re partial to using them to sprout our garden seeds, but we’d love to see how creative you are! Tag us in your photos. #tklife

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