Chicken fillet: 600 g (approx. 1.3 lbs)
Brussels sprouts: 400 g (approx. 14 oz)
Onion: 1
Tomato: 1
Sour cream: 200 g (approx. ¾ cup)
Mayonnaise: 2 tablespoons
Vegetable or butter for frying
Black pepper and salt to taste
Lettuce leaves and dill for garnish
Wash the chicken fillet, pat it dry, and cut it into small pieces.
Peel the onion and slice it into half-rings.
Wash the tomato and dice it.
Heat vegetable oil or butter in a skillet, add the onion, and sauté for a few minutes until it becomes translucent.
Add the Brussels sprouts and continue to sauté for another 10 minutes, then transfer to a pot.
In a separate pan, sauté the chicken fillet until it’s half-cooked (about 10-12 minutes).
Combine the chicken fillet with the Brussels sprouts and onion, then top with the diced tomato.
Season with salt and pepper to taste, and pour over the mixture of sour cream and mayonnaise.
Cover and simmer on low heat for 15 minutes. Serve the dish hot, garnished with lettuce leaves and dill.