Autumnal Chicken with Brussels Sprouts and Grapes

Pluck grapes from the stems, rinse and pat dry. In a small pot combine half the grapes and the gravy and simmer over medium heat until the grapes burst. Push the grapes through a sieve, season well with salt and pepper and round off with a splash of wine. Gently reheat the sauce, add the remaining grapes and keep warm.

Cook the Brussels sprouts in a pot of boiling salted water until tender, about 8 minutes. Drain, rinse under cold water and drain thoroughly.

Season the chicken breasts with salt and pepper. Heat 2 tablespoons of the butter in a pan and saute the chicken until golden brown on both sides and cooked through, 5-6 minutes.

Cook the pasta in a large pot of boiling salted water until al dente, drain.

Rinse and slice the scallions. Peel and chop the red onion.

Heat the remaining butter in a pan and sauté the onions and Brussels sprouts for a few minutes until the onions are translucent. Season with salt, pepper and lemon juice.