Recipe with honey

Linden Blossom Honey Chicken with Brussels Sprouts and Chestnuts

The fresh, slightly minty linden blossom honey lends the pan a delicate note that pairs beautifully with the robust Brussels sprouts. This turns winter vegetables into a well-rounded main course.

⏱ Preparation 20 min · Cooking/baking time 25 min · Total 45 min · 4 servings

Ingredients

• 600 g chicken breast fillet
• 500 g Brussels sprouts
• 200 g pre-cooked chestnuts
• 2 tbsp linden blossom honey
• 2 tbsp olive oil
• 1 onion
• 150 ml vegetable stock
• 1 tbsp mustard (medium hot)
• Salt, pepper
• 1 tsp lemon juice

Method

1. Trim the Brussels sprouts, halve them and blanch in salted water for 4 minutes, then drain.
2. Cut the chicken breast into strips, season with salt and pepper. Dice the onion.
3. Heat the oil in a large pan and sear the chicken on all sides, then remove.
4. Sauté the onion in the pan drippings, add the Brussels sprouts and chestnuts and fry for 5 minutes.
5. Deglaze with vegetable stock, then stir in the mustard and linden blossom honey.
6. Return the chicken to the pan and let everything simmer for 5 minutes.
7. Season to taste with lemon juice, salt and pepper, then serve.

Nutritional values per serving (approx.): 420 kcal · Fat 14 g · Carbohydrates 32 g · Protein 40 g

Tip: You can use turkey escalope instead of chicken breast – it stays just as juicy.

Honey used: View linden blossom honey in the shop →

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