Careme

Ingredients

• Simple Truth® Natural Boneless Skinless Fresh Chicken Breast (Family Pack BIG DEAL!) 1 lb (2 cutlets or 2 small breasts, pounded thin) $5.49/lb (sale)
• Simple Truth Organic® Whole Baby Bella Mushrooms 8 oz, sliced $4.49
• Brussels Sprouts 1 lb, halved $3.99/lb
• Simple Truth Organic® Garlic Bulbs 3 cloves, minced (divided) $2.79
• Private Selection® Peruvian Gold Sweet Onion (3 lb bag) 1/2 medium onion, thinly sliced $4.99 (sale)
• Olive oil 2 tbsp, divided
• Butter 1 tbsp (optional but tasty)
• Chicken broth (or water) 1/2 cup
• Dijon mustard 1 1/2 tbsp
• Plain yogurt or sour cream 2 tbsp (to finish sauce; optional)
• Salt to taste
• Black pepper to taste

Instructions

1. Roast Brussels (oven): Heat oven to 425°F. Toss halved Brussels sprouts with 1 tbsp olive oil, 1 minced garlic clove, salt, and pepper. Roast 18–22 minutes, stirring once, until browned and tender.
2. Cook chicken (stove): Pat chicken dry; season well with salt and pepper. Heat a large skillet over medium-high with 1 tbsp olive oil (and optional butter). Sear chicken 3–4 minutes per side (depending on thickness) until cooked through (165°F). Transfer to a plate.
3. Sauté veg: In the same skillet, add onion and mushrooms with a pinch of salt. Cook 5–7 minutes until mushrooms brown. Add remaining garlic; cook 30 seconds.
4. Make Dijon pan sauce: Pour in broth and scrape up browned bits. Simmer 2–3 minutes. Whisk in Dijon. Turn heat to low; stir in yogurt/sour cream if using (don’t boil once added). Taste and adjust salt/pepper.
5. Finish & serve: Return chicken (and juices) to the skillet for 30–60 seconds to coat. Plate with roasted Brussels sprouts and spoon extra sauce over chicken.