Sautéed Chicken With Celery Root Puree And Chestnuts

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 4 tablespoons unsalted butter
• 1 celery root, peeled and cut into 1/2 inch pieces (1 1/4 pounds)
• 1/2 cup heavy cream
• 2 cups water
• kosher salt & freshly ground black pepper
• 1 cup roasted chestnuts, quartered
• 4 celery ribs, thinly sliced on the diagonal
• 1 pinch ras el hanout spice mix (optional)
• 1 cup chicken stock
• 2 tablespoons extra virgin olive oil
• 4 boneless skinless chicken breasts, pounded to 1/2 inch thick
• 2 tablespoons fresh chives, snipped with kitchen shears
• 1 tablespoon fresh tarragon, chopped

Recipe

• 1 combine 2 tablespoon butter, celery root, cream, water, and a pinch of salt in a medium saucepan; cover and simmer, over medium heat, for 5 minutes.
• 2 remove cover and continue cooking until the celery root is tender and the liquid has reduced by about half, 10 minutes.
• 3 process in a food processor until smooth; return to saucepan, season with salt, and keep warm.
• 4 melt 2 tablespoons butter in a large skillet, over medium heat; add chestnuts and cook until lightly browned, stirring occasionally, about 4 minutes.
• 5 add sliced celery, ras el hanout (if using), season with salt and pepper and cook until celery is crisp tender, 2 minutes.
• 6 add stock and cook until it nearly evaporates and forms a glaze on the vegetables, 8 minutes; keep warm.
• 7 use another skillet and heat olive oil over medium heat; season chicken with salt and pepper, then cook until golden, turning once, about 10 minutes.
• 8 to serve, spoon the celery root puree onto serving plates, top with chestnuts and celery, then arrange chicken on top, and garnish with chives and tarragon.