Preheat oven to 450°F. Trim the ends off and slice the brussels sprouts in half. Cut the small red potatoes in half and put both in a microwave safe bowl with about a tablespoon of water, cover and microwave for 5 minutes on high. Set aside.
In a large cast iron skillet or pan add the oil and then chicken. Sprinkle with salt and pepper and pan fry until golden brown on both sides, 3 minutes. Remove from pan, keep warm and set aside.
Drain any water from microwaved vegetables and add to skillet with butternut squash, toss to sauté for 3 minutes. Add the apple cider, chicken stick and scrap bottom of pan to pick up any cooked bits. This adds flavor!
Add the chicken and nestle between vegetables. Roast in oven for 12-14 minutes, until vegetables get a golden brown. Remove from oven and add mustard and butter. Swirl to incorporate in the sauce. Serve hot.
<p>This recipe for Chicken with Brussels Sprouts and Mustard Sauce was created by and is the propery of Kevin O'Leary, owner of Kevin is Cooking LLC. https://keviniscooking.com/chicken-brussels-sprouts-mustard-sauce/ </p>