Brussels sprouts chicken pan
easy
40 mins
40 mins
Ingredients
- 500 g Brussels sprouts
- 7-10 Tbsp Salt
- 1 medium onion
- 2 TABLESPOONS Oil
- 600 g Chicken filet
- 7-10 Tbsp black pepper
- 1 package (400 g) Egg spaetzle (cooling shelf)
- 200 g Whipped cream
- 100 ml White wine
- 1 TEASPOON Instant vegetable stock
- 1-2 TABLESPOONS Sauce thickener
- some stem(s) Parsley
- 7-10 Tbsp pink berries
Directions
- 1
Clean and wash the Brussels sprouts and cut them crosswise at the ends of the stalks. Cook in boiling salted water for 12-15 minutes. Peel onion, cut into thin rings. Heat the oil in a large pan and fry the onion rings until golden brown. Take them out and let them drip off on kitchen paper.
- 2
Wash the meat, dab dry and cut into cubes. Fry the meat in hot oil, turning it golden brown, season with salt and pepper. Add the noodles and fry for 2-3 more minutes. Drain the Brussels sprouts and let them drain. Pour cream, 150 ml water and white wine into the pan. Bring to the boil, add stock. Stir in sauce thickener and mix in Brussels sprouts. Season to taste with salt and pepper. Wash parsley and dab dry, chop roughly.
- 3
Pour cream, 150 ml water and white wine into the pan. Bring to the boil, add stock. Stir in sauce thickener and mix in Brussels sprouts. Season to taste with salt and pepper. Wash parsley and dab dry, chop roughly. Sprinkle onion rings, parsley and pink berries over the pan and serve
Nutrition Facts
560 kcal
31 g
26 g
45 g
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