I was not always a fan of Brussels sprouts.  Any time I had them growing up they were steamed and kind of mushy.  When we got married and I started making dinners for Bryan and myself he mentioned that he really liked Brussels sprouts, so I thought I'd give it a try.  I will honestly say that I have not been a fan until just this year.  I LOVE roasted Brussels sprouts, especially with some bacon in with them (I'll post that recipe soon).  This recipe for sprouts was really good, too. I liked these almost as much as the roasted ones.  You'll have to try for yourself and let me know what you think.

Chicken with Mustard Sauce and Brussels Sprouts (8WW points)

2 tablespoons olive oil, divided; 4 (6-ounce) skinless, boneless chicken breast halves; 3/8 teaspoon salt, divided; 1/4 teaspoon freshly ground black pepper; 3/4 cup fat-free, lower-sodium chicken broth, divided; 1/4 cup unfiltered apple cider; 2 tablespoons whole-grain Dijon mustard; 2 tablespoons butter, divided; 1 tablespoon chopped fresh flat-leaf parsley; 12 ounces Brussels sprouts, trimmed and halved

Preheat oven to 450°. Heat a large ovenproof skillet over high heat. Add 1 tablespoon oil. Sprinkle chicken with 1/4 teaspoon salt and pepper; add to pan. Cook 3 minutes or until browned. Turn chicken; place pan in oven. Bake at 450° for 9 minutes or until done.

Remove chicken from pan; keep warm. Heat pan over medium-high 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.

Heat remaining 1 tablespoon oil and 1 tablespoon butter in a large nonstick skillet over medium-high 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-tender. Serve sprouts with chicken and sauce.

Yield: 4 Servings (serving size: 1 chicken breast half, 2/3 cup Brussels sprouts, and 2 tablespoons sauce)

Calories: 355; Fat: 14.9g; Fiber: 3.5g