Chicken And Spätzle With Brussels Sprouts

• 1 lb brussels sprouts, trimmed
• 1 None onion, peeled and finely sliced in rings
• 2 tbsp olive oil
• 1 lb + 6 oz chicken breast, roughly diced
• 1 lb spatzle (or gnocchi)
• 3/4 cup heavy whipping cream
• 1/2 cup white wine
• 1 tsp chicken bouillon powder
• 1-2 tbsp cornstarch
• None None freshly chopped parsley, to garnish

1. Cook brussels sprouts in boiling salted water for 8 mins until tender. Meanwhile, heat oil in a large frying pan and fry onion rings until golden brown. Remove and drain onion rings on paper towel. Drain the brussels sprouts.
2. Add diced chicken to the pan and saute until golden brown. Season and remove from pan. Add spatzle and cook for 2-3 mins then remove and set aside.
3. Deglaze pan with cream, 2/3 cup water and white wine. Bring to a boil then whisk in bouillon powder and cornstarch. Return brussels sprouts, chicken and spatzle to the pan to reheat and season. Serve garnished with onion rings and parsley.

brussels sprouts, onion, olive oil, heavy whipping cream, white wine, chicken bouillon powder, cornstarch, parsley

Taken from recipes-plus.com/api/v2.0/recipes/17158 (may not work)