Chicken on Brussels Sprouts Sauce

by Editorial Staff

Summary

Prep Time	40 mins
Cook Time	40 mins
Total Time	1 hr 20 mins
Course	Main Course
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Trim and clean Brussels sprouts. Bring salted water to a boil in a pot over medium-high heat. Add Brussels sprouts and cook for 15 minutes until tender. Drain well and transfer to a blender. Add milk and blend until smooth. Season with salt, pepper, and nutmeg to taste.
Peel and dice potatoes and carrots. Bring vegetable stock to a boil in a pot over medium-high heat. Add potatoes and carrots and cook for 15 minutes until tender. Drain.
Season chicken fillets with salt and pepper. Heat oil in a large skillet over medium-high heat. When hot, add chicken fillets and fry for 10 minutes, turning every 2-3 minutes, until cooked through to an internal temperature of 74°C (165°F).
Spoon Brussels sprout puree onto serving plates or a platter. Arrange chicken fillets on top. Add potatoes and carrots alongside the chicken.

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.