Preheat your oven to 375°F (190°C). Season the chicken breasts with salt and pepper. Heat olive oil in a large oven-safe skillet over medium-high heat and sear the chicken for 4-5 minutes on each side until golden brown. Transfer the skillet to the oven and bake for 20-25 minutes, or until the chicken is cooked through.

Make Spaetzle

Prepare Spaetzle Dough

In a bowl, combine flour, eggs, milk, chopped parsley, and salt. Mix until smooth. Bring a large pot of salted water to a boil.

Cook Spaetzle

Using a spaetzle maker or a colander, press the dough into the boiling water. Let them cook for 2-3 minutes until they float. Remove with a slotted spoon and set aside.

Cook Fall Vegetables

Roast Vegetables

In a bowl, toss the diced carrots, parsnips, and Brussels sprouts with olive oil, salt, and pepper. Spread them on a baking sheet and roast in the oven with the chicken for about 20-25 minutes, or until tender.

Prepare Sauce Velouté

Make the Sauce

In a saucepan, melt butter over medium heat. Whisk in flour and cook for 2 minutes. Gradually add chicken stock while whisking constantly to avoid lumps. Continue to cook until the sauce thickens. Season with salt and white pepper.

Combine and Serve

Plate the Dish

On a serving plate, place a portion of spaetzle, top with roasted vegetables, and lay the seared chicken breast over the top. Drizzle with sauce velouté and serve immediately.