Wash the chicken fillet, remove all skins and tendons, cut into bite-sized pieces.

Clean the Brussels sprouts, cut larger heads crosswise on the underside. Cook in vegetable stock for 10 minutes. Pouring off. Catch the broth.

Heat 1 - 2 tablespoons of oil and use it to brown the onions. Pour the sugar over it. Season with salt and pepper. Take out of the pan and set aside.

Put some oil back into the pan and fry the meat cubes in it for about 5 minutes. Spice up. Also remove from the pan and set aside.

Now put the spaetzle in the frying fat and fry it. (I accidentally didn't take a picture here.)

At the same time fry the Brussels sprouts in a second pan in a little butter. Season a little with salt and pepper.

Pour 250 ml of the Brussels sprouts stock into the spaetzle, as well as the balsamic vinegar and the cream. Boil. Tie the sauce with the sauce tie. Then add the meat and Brussels sprouts. Stir everything. Season again heartily. Let it steep for a few minutes to reheat the meat.

Before serving, sprinkle the fried onions over the top. If you like, you can also top it with parsley.

We liked it very much.