Friday, March 25, 2016

Triple Mustard Chicken and Brussel Sprouts

Today is Good Friday and I am pretty sure I am the only teacher in Chicago working today.

With that being said, I also only have about 1/2 my students in class today.  So, today is a pretty silly day.  The students are catching up on any work that they have going on and I have been able to catch up on all of my grading.  It is a nice and relaxing day, but I am really excited for it to be over.

Tonight, Wisconsin is playing in the sweet 16 basketball tournament.  I am not a huge sports fan, but since I went to Wisconsin for college and my cat is named after one of the players I am pretty excited.  We have big plans to order in some delicious pizza and then just sit around and watch the game.  I can't wait!

Last night, I made this delish chicken dinner.  I am trying to use up all of the food in our place because we are moving in two weeks!  I was inspired by THIS recipe and then I just adapted it to work for what I had lying around and what I wanted to get rid of.  The result was super yummy.  I just love brussel sprouts and they tasted so good alongside the chicken.  I just had some of the leftovers for lunch and it was just as amazing a day later!

Triple Mustard Chicken and Brussel Sprouts

2 tbsp extra-virgin olive oil
3 chicken breasts (about 1.5 pounds)
1 tsp salt
1 tsp pepper
1 tsp garlic powder
1 tsp paprika
1 cup red wine
1 cup chicken stock (I actually used veggie stock)
2 tbsp honey mustard
2 tbsp dijon mustard
1 tbsp yellow mustard
2 tbsp honey
1 lb brussel sprouts, stems cut off and halved

Directions:1. Preheat oven to 400 and heat 2 tbsp of olive oil in a cast iron skillet over medium heat.
2. Wash chicken and pat dry with a paper towel.  Mix the spices in a small bowl and then sprinkle generous amounts of the spices over both sides of each piece of chicken.  Use your hands to rub in the spices.  
3. Place the chicken in your skillet and let cook for a few minutes on each side.  
4. Add in the red wine and let cook for another few minutes.  
5. In a small bowl, stir the stock, mustards, and honey.  Pour this over the chicken.  Then place the whole skillet (covered) in the oven for 15-17 minutes or until the chicken is cooked. 
6. Place the cooked chicken on a plate to rest.  Place the skillet (with the juices) back on the stove over medium heat.  Add in the brussel sprouts and allow to cook for about 8-10 minutes.  Serve with the chicken.
Enjoy :)

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