Sauteed Sprouts With Chicken Sausage and Fingerling Potatoes

2 teaspoons extra-virgin olive oil

1 small onion, sliced in thin strips

2 links (about 3 ounces each) chicken sausage, or sausage of choice

6 ounces brussels sprouts (about 8 medium-size)

4 ounces fingerling potatoes

¼ cup dry white wine

1 tablespoon Dijon mustard

3 tablespoons 1 percent milk

In a medium skillet, heat oil over medium heat. Add onion and stir and cook for 3 to 4 minutes or until onion is completely soft. While onion is cooking, cut the sausage into ½-inch slices, leaving the casing intact around each slice; set aside. Cut the sprouts in half lengthwise and the unpeeled potatoes into ½-inch slices; set aside.

Add the sausage, sprouts and potatoes to skillet and stir and cook for another 4 to 5 minutes, or until potatoes and sausage begin to lightly brown and onion caramelizes. Deglaze the pan with wine and scrape pan to loosen any brown bits. Cover skillet and allow the mixture to steam for 2 to 3 minutes to finish cooking the sprouts and potatoes.

Remove the skillet from heat. Mix together the mustard and milk and stir, or cover and shake well. Divide the sausage mixture into two bowls and drizzle equally with the Dijon sauce. Serve immediately.

Serves 2

Approximate values per serving: 331 calories, 12 g fat (3 g saturated), 71 mg cholesterol, 21 g protein, 29 g carbohydrates, 6 g dietary fiber, 625 mg sodium.

Alicia Ross