Colonel Mustard (Chicken) in the Kitchen

Chicken & Brussels sprouts with mustard sauce

this totally cuts the mustard

There shouldn’t be any mystery to why I love this recipe. My chicken obsession gets stronger every week, and now Brussels sprouts are gaining a similar (healthy?) fixation. Here both are covered in a flavorful mustard sauce – a sauce so good you’ll want to eat it with a spoon.

Quick story: One of my favorite movies as a kid was Clue, that madcap adaptation of the board game. Even now if I stumble upon it on cable, I have to watch it. It’s so silly and yet so clever. I’ve dreamed of hosting my own dinner party with Miss Scarlet, Professor Plum, Miss Peacock and the rest. (Well, without all the murder and dead bodies.)

So, a dinner party like that probably isn’t in my future. But now I can wholeheartedly say that Colonel Mustard did it. In the kitchen. With the knife. Oops, I mean a skillet.

Chicken and Brussels Sprouts with Mustard Sauce
– 4 boneless skinless chicken breasts
– 2 tablespoons of whole grain mustard
– ¼ cup of low-sodium chicken stock
– 1 tablespoon of butter
– 12 oz of Brussels sprouts, trimmed & halved
– 1 to 2 tablespoons of apple cider vinegar
– Salt and pepper
– Olive oil

Heat your oven to 450º.

Season the chicken breasts on both sides with salt and pepper. Heat a tablespoon of oil in large oven-proof skillet over high heat. Add the chicken and brown on both sides, about 6 minutes. Place the skillet in the oven and bake until cooked through, about 10 minutes.

Heat another tablespoon of oil in a large skillet over medium heat. Add the Brussels sprouts and sauté for about 4 minutes, stirring frequently, until lightly browned. Add the vinegar, season with salt and pepper, cover and cook for 3 to 4 minutes, or until crisp-tender.

Remove the chicken breasts from the skillet and keep warm. Heat the skillet with the pan drippings over medium-high heat. Stir in the mustard and chicken stock, scraping any brown bits from the bottom, and bring to a boil. Next add the butter and simmer until the sauce thickens. (Note: The skillet will be hot directly from the oven. Use a potholder for the handle. Seriously!)

Plate chicken breasts and Brussels sprouts, top with a few spoonfuls of sauce, and then eat.

A few close-ups. It was hard to pick a favorite side of my plate.

chicken & Brussels sprouts with mustard sauce

hey chick

chicken & Brussels sprouts with mustard sauce

hello sprouts

And: if you’re looking for some Clue, here’s a link to one of my favorite scenes.