Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 1 kg Brussels sprouts
- 1 kg potato (s)
- 150 g butter
- 1 teaspoon chilli, dried, chopped
- 1 tablespoon honey
- 50 g almond (s), sliced
- 100 ml cream
- Salt and pepper, whiter
- 4 chicken breast fillet (s)
- Curry powder
- Paprika powder, noble sweet
Print Recipe
Pin Recipe Instructions
- Clean the Brussels sprouts and cook them in salted water for about 15 minutes. Peel the potatoes, cut into cubes and cook in salted water for about 15 to 20 minutes. Put both together in a large bowl and keep warm.
- Melt approx. 125 g butter in a saucepan, fry the sliced almonds in it a little, season with salt, pepper, chilli and honey, stir well. Finally refine with a little cream and pour over the Brussels sprouts and potato mixture.
- This goes very well with chicken breast fillets, which are cut as thinly as possible and seasoned with salt, pepper, curry and paprika and briefly fried in a little butter in a pan.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below