Brussels Sprouts In Mustard Sauce

1. 1

   Dissolve cornstarch in 1/4 cup water, and set aside.

2. 2

   In a medium saucepan over medium heat, bring chicken broth to a boil. Add Brussels sprouts, and cook until tender. Strain, reserving chicken broth, and place Brussels sprouts in a warm serving dish.

3. 3

   Return chicken broth to stove, stir in mustard and lemon juice, and return to boil. Add cornstarch mixture. Cook and stir until thickened. Pour over Brussels sprouts to serve.

* Per serving · 4 servings · Values may vary.

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