Brussels Sprouts in Mustard Sauce (adopted)

Adopted from zaar Feb 2005. All comments below are from the original chef. I will update when I have prepared this recipe myself. Leah

• Ready In: 15 mins
• Serves: 4

Ingredients

• 10  ounces Brussels sprouts, Frozen or 3⁄4 lb Brussels sprout, Fresh
• 1⁄2 cup chicken broth
• 1  teaspoon canola oil, Puritan
• 2  tablespoons green onions, Chopped
• 1  cup chicken broth
• 1  teaspoon dijon-style mustard
• 1⁄2 teaspoon pepper
• 1  tablespoon cornstarch
• 1⁄2 cup  evaporated skim milk

Directions

1. Cook the Brussels Sprouts in 1/2 cup of chicken broth; cover and set aside.
2. Spray a small skillet with vegetable cooking spray and add the oil.
3. Saute the onion in the oil then remove from the heat and slowly add the 1 cup of chicken broth.
4. Sir in the mustard and pepper.
5. Return to the heat and dissolve the cornstarch in the milk then add to the skillet mixture.
6. Stirring constantly, cook until the sauce is smooth and thickened, about 5 minutes.
7. Pour the mustard sauce over the cooked Brussels Sprouts and stir to coat.
8. Serve at once.
9. EACH SERVING CONTAINS:
10. CAL PROT CARB FIB FAT FAT CHOL SODIUM.