Autumn Chicken Breast with Brussels Sprouts

Ingredients

• 4 chicken breast fillets
• 4 tbsp butter
• 400 g grapes
• Salt
• Pepper (freshly ground)
• 200 ml light stock
• 1 splash white wine
• 500 g Brussels sprouts
• 1 Spring onion
• 1 small red onion
• 2 tbsp lemon juice
• 400 g wide pasta

Instructions

1. 1.

   Pick the stems off the grapes and wash them. Steam half of the grapes in the stock until they burst, then strain through a sieve, season with salt and pepper, and finish with a splash of wine. Reheat the sauce in a pot, add the remaining grapes, and keep warm in the oven.

2. 2.

   Clean the Brussels sprouts and boil in salted water for about 8 minutes, then drain, rinse with cold water, and let them dry thoroughly.

3. 3.

   Season the chicken breast fillets with salt and pepper. Heat 2 tbsp butter in a pan and brown the fillets on each side for about 5-6 minutes.

4. 4.

   Cook the pasta in plenty of boiling salted water until al dente.

5. 5.

   Wash, trim, and finely chop the spring onion; peel and finely chop the red onion.

6. 6.

   Heat the remaining butter and sauté the onions and Brussels sprouts for a few minutes, seasoning with salt, pepper, and lemon juice.

7. 7.

   Plate the chicken breast with grape sauce, Brussels sprouts, and wide pasta.