Cook the brussels sprouts in 1/2 cup of chicken broth; cover and set aside. Spray a small skillet with vegetable cooking spray and add the oil. Saute the onion in the oil then remove from heat and slowly add 1 cup of chicken broth. Stir in mustard and pepper. Return to heat and dissolve the cornstarch in the milk and then add to skillet mixture. Stirring constantly, cook until the sauce is smooth and thickened, about 5 minutes. Pour the mustard sauce over the sprouts and stir to coat.
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|Serving Size: 1 Serving (208g)|
|Recipe Makes: 4|
|Calories from Fat: 16 (19%)|
|Amt Per Serving||% DV|
|Total Fat 1.7g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.8g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 1.3mg||0 %|
|Sodium 434.8mg||15 %|
|Potassium 467.2mg||12 %|
|Total Carbohydrate 13.4g||4 %|
|Dietary Fiber 3.4g||13 %|
|Sugars, other 10g|
|Protein 5.9g||8 %|
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Calories per serving: 85
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