Spätzle with Brussels sprouts and chicken fillet in white wine cream sauce

Ingredients

Directions

1. 1

   Peel 1 onion and cut into fine cubes. Wash marjoram, shake dry and chop 2 stems finely. Set the rest aside. Melt 1 tablespoon butter in a pot. Sauté onion until translucent while stirring.

2. 2

   Add flour and sweat briefly. Add wine and stock while stirring. Let simmer for about 5 minutes. Add cream and chopped marjoram, season to taste with salt, pepper and sugar. Keep warm.

3. 3

   Wash the chicken fillets and dab dry. Season with salt and pepper. Heat 1 tablespoon of oil in a large coated pan. Fry the fillets in it at medium heat while turning for about 10 minutes.

4. 4

   Meanwhile peel 1 onion, halve and cut into strips. Clean, wash and halve the Brussels sprouts. Clean and halve the mushrooms. Cook the sprouts in boiling salted water for about 5 minutes. Drain and rinse with cold water.

5. 5

   Heat 1 tablespoon of oil in a frying pan. Fry the mushrooms, onion and Brussels sprouts for 3-4 minutes while turning them, season with salt and pepper.

6. 6

   Prepare the spaetzle in boiling salted water according to the instructions on the packet. Drain. Put back into the pot with 1 tsp butter and toss. Finely chop the remaining marjoram, except for a few leaves for garnishing.

7. 7

   Remove the fillets from the pan and turn them in the chopped marjoram. Cut into slices and arrange on plates with vegetables, spaetzle and sauce. Garnish with marjoram.