Yield: 4 Servings
Skillet-roasted Chicken And Broccoli With Mustard-Rosemary Pan Sauce:
Ingredients
- 2 ½ cups broccoli florets (1 1/4 -inch pieces)
- 1 cup chopped red onion
- 1 tbsp. olive oil
- ¼ tsp. black pepper
- 1/8 tsp. salt
- 2 tsp. chopped fresh rosemary or thyme
- 2 tsp. whole grained mustard
- 1 tsp. Dijon mustard
- 1 tsp. maple syrup or honey (optional)
- 1 tsp. canola oil
- 8 oz skinless, boneless chicken breast halves
- 2 tbsp. balsamic vinegar
- 2 tbsp. water
- 1 tsp. unsalted butter
Instructions
- Preheat oven to 350 degrees. In a medium bowl combine broccoli, onion oil, 1/8 tsp. of the pepper, and salt; toss to coat. In a small bowl combine rosemary, both mustards, and if desire, maple syrup.
- In a 10-inch cast-iron or other oven going skillet heat oil over medium-high. Add chicken; sprinkle with the remaining 1/8 tsp. pepper. Cook 3 to 5 minutes or until bottoms are browned. Remove from the heat. Turn chicken and brush with mustard mixture. Scatter broccoli mixture. Scatter broccoli mixture around chicken. Transfer skillet to oven.
- Roast 15 minutes or until chicken is done (165 degrees) and broccoli is tender, stirring broccoli mixture once. If either the chicken or vegetable are done before the other, remove them. Transfer chicken to a cutting bord and broccoli mixture to a small bowl; keep warm.
- Meanwhile, for pan sauce, place skillet over medium-high and add vinegar and the water. Bring to simmering, scraping up any crusty brown bits. Simmer 30 seconds. Remove from heat. Whisk in butter until melted.
- Slice chicken ½ inch thick. Serve chicken with broccoli mixture and drizzle with pan sauce
