Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

10 oz Brussels Sprouts; Frozen, OR 1 c Chicken Broth
3/4 lb Brussels Sprouts; Fresh 1 t Mustard; Dijon-style
1/2 c Chicken Broth 1/2 t Pepper
1 t Canola Oil; Puritan 1 tb Cornstarch
2 tb Green Onion; Chopped 1/2 c Skimmed Evaporated Milk

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 the heat and slowly
add the 1 cup of chicken broth. Sir in the mustard and pepper.
Return to the heat and dissolve the cornstarch in the milk then add
to the skillet mixture. Stirring constantly, cook until the sauce is
smooth and thickened, about 5 minutes. Pour the mustard sauce over
the cooked Brussels Sprouts and stir to coat. Serve at once. EACH
SERVING CONTAINS:
CAL PROT CARB FIB FAT FAT CHOL SODIUM

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