About the Dish

  • Edward & Sons Not Chick'n Bouillon Cube

    Edward & Sons Not Chick'n Bouillon Cube

  • Rutabaga

    Rutabaga

  • Garlic

    Garlic

  • Chicken Breast

    Chicken Breast

  • All Purpose Flour

    All Purpose Flour

  • PIAZ Balsamic Onion Relish

    PIAZ Balsamic Onion Relish

  • Sage

    Sage

  • Butter

    Butter

  • Butter

    Butter

METHOD

1
MISE EN PLACE •Peel rutabaga, and cut into 1/2-inch pieces. •Pick and chop sage leaves. • Peel and crush garlic.
2
• In a medium saucepan over high heat, combine bouillon, rutabaga, garlic and enough water to cover (about 2 cups). • When water boils, reduce heat, cover, and simmer until tender, 40 to 45 minutes. •About 5 minutes into cooking, remove and reserve 1/2 cup cooking liquid. Add a little water to cover rutabaga if necessary.
3
• Season chicken on all sides with 1/4 teaspoon kosher salt and 1/4 teaspoon pepper. • Coat chicken lightly and evenly with half of flour.
4
• Place a sauté pan over medium-high heat. Add 2 teaspoons olive oil. • When oil is hot, add chicken. Cook, undisturbed until browned on bottom, 2-3 minutes. • Flip, and cook until opaque throughout, 3-4 minutes more. • Transfer chicken to a plate.
5
• Return pan to medium heat. Sprinkle remaining flour into pan. • Whisk in reserved cooking liquid, loosening any browned bits from bottom of pan.
6
• Whisk in balsamic-onion relish. Stir until smooth and slightly thickened, about 1 minute. • Stir in half of sage. Return chicken to pan and coat with sauce. • Reduce heat to low to keep warm.
7
• Drain rutabaga and transfer to a bowl. • Crush with potato masher or back of a spoon until smooth. • Fold in 2 pats butter and Parmesan. Season to taste with kosher salt and pepper.
8
•Divide rutabaga and chicken between plates.Top with sauce. •Sprinkle with remaining sage, and enjoy!

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