Making: Chicken cutlet with creamy Dijon sauce, brussel sprout and carrots 1 serving prepared Here's what I have: 5 oz Chicken cutlet 1 tbsp Bacon butter 2 tbsp Vegetable broth 1 Scallion 1 tbsp Sour cream 1 tbsp Dijon mustard 1/4 cup Carrot 1/4 cup Brussel sprout 1 small Shallot Preparation: The carrots and brussel sprouts were steamed together and a pot for 10 minutes. To make the sauce I combined the Dijon mustard, sour cream, scallion and vegetable broth. Stirring until well combined and then set to the side. The chicken was cooked in a non-stick pan for 10 minutes total. The first side wasvcooked for 5 minutes and then flipped after this I added the shallot to the pan to brown them while the chicken finished cooking. The plate! - Kris