Chicken breast with sautéed brussels sprouts, potatoes and roasted red pepper sauce By Steven Dolby

(Serves 2 people)
INGREDIENTS
ROASTED RED PEPPER SAUCE
1/2 Medium yellow onion (sliced)
1 Garlic clove (sliced)
230g Roasted red pepper (or jarred)
1 Cup chicken stock
1/2 Tsp red chili flakes
1/4 cup heavy cream
Fresh Italian flat leaf parsley (small handful)
Olive oil
Salt & ground black pepper (to taste)
OTHER INGREDIENTS
200g Potatoes (roughly diced)
120g Brussels sprouts (thinly sliced)
Ground nutmeg (pinch... don't go crazy, nutmeg is very powerful)
8 oz Organic chicken breast
1 Cup chicken stock (to cook the chicken)
Olive oil
Salt & ground black pepper (to taste)

© STEVEN DOLBY