Brussels Spouts, Cranberry Relish and Chicken with Mustard Cream Sauce

Back in early November 2012, I was starting to test recipes for Thanksgiving and never got around to posting them. This dinner was a such a definite winner and perfect for the cold weather we’ve been having that I’ve decided to share it with you. The menu consisted of roasted Brussels sprouts, a raw cranberry relish and instead of turkey, sautéed chicken with a mustard cream sauce. I rounded out the meal with mashed potatoes from Costco.

Roasted Brussels Sprouts Raw Cran Orange Relish Chick Mustard Cream SauceSimple Roasted Brussels Sprouts
The family (except Andy of course) LOVED the roasted Brussels sprouts. I had never served Brussels sprouts to my family but had seen several recipes for roasted sprouts and decided to try them. They came out deliciously crispy & caramelized and Nate was eating them like candy! Since then we’ve cooked them several more times with variations. I used the method described in my FineCooking Roasting magazine:

Trim sprouts and cut in half lengthwise, through the stem end. Toss in a bowl with olive oil, salt & pepper. Preheat oven to 475º. Line baking sheet with parchment paper. Place sprouts cut side down on the parchment. Roast for 10-15 minutes (depending on the size of your Brussels sprouts).

Raw Cranberry-Orange Relish
I was looking for a low-sugar recipe for cranberries and came across this one from Epicurious.com. The fresh orange taste really complements the cranberries.

  • 1 12-oz. bag fresh cranberries
  • 1 navel orange
  • ½ cup sugar
  • ⅛ tsp cinnamon (which I omitted)

Raw Cranberry Orange Relish in Food ProcessorZest entire orange into food processor with a metal blade. Cut pith off orange & separate into sections. Place cranberries, orange sections, sugar & cinnamon in food processor and pulse until finely chopped. Scrap into a bowl, cover & refrigerate for at least 2 hours.

Raw Cranberry Orange RelishSautéed Chicken with Mustard Cream Sauce
This was a really good stand-in for turkey with gravy and the mustard-cream sauce was delicious drizzled over the Brussels sprouts and mashed potatoes in addition to the chicken. The recipe came from another favorite cookbook, EverydayFood Great Food Fast. I especially like this book because the recipes are divided into sections according to seasons, with soups, salad, main courses, sides & desserts for a particular season all grouped together.

4 boneless, skinless chicken breast halves
2 Tbsp. olive oil
¼ cup dry white wine or chicken broth
½ cup heavy cream
2 Tbsp. Dijon mustard
1 tsp. dried tarragon (I used thyme for a more Thanksgiving-y feel).

Season each chicken breast with salt & pepper to taste. Heat olive oil in a large skillet over high heat. Add the chicken and sauté until cooked through 10-15 minutes, turning once. Transfer to a warm serving plate & cover with foil.

Pour the wine into the hot skillet; cook, stirring, until reduced by half, about 1 minute. Whisk in the cream, mustard & herbs. Cook, whisking, until thickened, about 2 minutes. Serve chicken with sauce on the side (for my picky child) or drizzled over the chicken.

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2 thoughts on “Brussels Spouts, Cranberry Relish and Chicken with Mustard Cream Sauce

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