Ingredients 2 tablespoons olive oil, divided 4 skinless, boneless chicken breasts A pinch of salt 1/4 teaspoon freshly ground black pepper 400ml chicken stock, divided (certified gluten-free if necessary) 150ml apple cider 2 tablespoons whole-grain Dijon mustard (certified gluten-free if necessary) 2 tablespoons butter, divided 1 tablespoon chopped fresh flat-leaf parsley 800g Brussels sprouts, trimmed and halved Method Preheat oven to 200°C fan. Heat a large ovenproof pan over a high heat. Add 1 tablespoon oil. Sprinkle chicken with salt and pepper; add to pan. Cook 3 minutes or until browned. Place the pan in the oven. Bake at 200°C fan for 15 minutes or until done. Remove chicken from pan; keep warm. Heat pan over medium-high heat. Add the stock and cider; bring to a boil, scraping pan to loosen browned bits. Reduce heat to medium-low; simmer until thickened. Whisk in mustard, 1 tablespoon butter, and parsley. Heat remaining 1 tablespoon oil and 1 tablespoon butter in a large nonstick pan over medium-high heat. Add Brussels sprouts; sauté 2 minutes or until lightly browned. Add remaining salt and a splash of stock to pan; cover and cook 4 minutes or until crisp-tender. Serve sprouts with chicken and sauce.