John Myers
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Chicken Breast Fillet with Spicy Carrots and Parsnip Puree
The perfect chicken breast fillet with spicy carrots and parsnip puree recipe with a picture and simple step-by-step instructions.
Chicken breast fillet:
- 2 Chicken breast fillets approx. 200 g each
- Coarse sea salt from the mill
- Colorful pepper from the mill
- Sweet paprika
- 2 tbsp Sunflower oil
Spicy carrots:
- 300 g Carrots
- 1 tbsp Light balsamic vinegar
- 200 ml Chicken broth (1 teaspoon instant)
- 0,5 Vanilla pod
- 1 tsp Salt
- 0,5 tsp Pepper
- 1 tbsp Liquid honey
Parsnip puree:
- 1 Parsnip approx. 300 g
- 125 ml Milk
- 3 big pinches Coarse sea salt from the mill
- 1 big pinch Nutmeg
- 1 tbsp Cooking cream
Serve:
- 2 Stalk Parsley for garnish
Chicken breast fillet:
- Clean / strip the chicken breast fillet, wash it, pat dry with kitchen paper, season well on both sides with coarse sea salt from the mill, colored pepper from the mill and sweet paprika. Heat sunflower oil (2 tbsp) in a coated pan, fry the chicken breast fillets on both sides for 4 – 5 minutes until golden brown. Cover with a lid and turn off the oven. Cut diagonally into slices for serving.
Spicy carrots:
- Peel the carrots with the garnish peeler, cut in half lengthways, cut obliquely into oblong slices, place in a saucepan and return with the chicken stock (200 ml), lightly colored and drizzle with liquid honey (1 tbsp).
Parsnip puree:
- Peel and dice the parsnip and cook with milk (125 ml) for about 20 minutes. Add lemon zest and cooking cream (1 tbsp) and season with coarse sea salt from the mill (3 big pinches) and nutmeg (1 big pinch). Cook with the balsamic vinegar (1 tbsp), the vanilla pod (½), the salt (1 teaspoon), the pepper (½ teaspoon) for approx. 5 – 6 minutes, drain, carefully puree in the hot pot.
Serve:
- Place the chicken breast fillet slices on 2 plates and drizzle with the gravy from the pan. Add the spicy carrots and parsnip puree, garnish with parsley and serve.
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