|2 servings||calories per servings 450||protein serving 35 g||carbs per serving 30 g||total fat per serving 22 g|
It only takes a few minutes and a generous spoonful of sweet, zesty relish to create a luscious sauce perfect for pan-seared chicken breasts. Subtly spicy rutabaga (which almost tastes like a cross between a white potato and turnip) makes a creative mash that soaks up every delicious drop. The balsamic onion relish, which is handmade in small batches by Apex Food Company in North Carolina, has a rich, zingy bite that compliments the heartiness of this dish in the most satisfying way.
|Nutrition Facts||/ Per Serving|
|Total Fat||22 g|
|Saturated Fat||10 g|
|Trans Fat||0 g|
|Total Carbohydrates||30 g|
|Dietary Fiber||5 g|
MISE EN PLACE
•Peel rutabaga, and cut into 1/2-inch pieces.
•Pick and chop sage leaves.
• Peel and crush garlic.
• 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.
• 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.
• 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.
• Return pan to medium heat. Sprinkle remaining flour into pan.
• Whisk in reserved cooking liquid, loosening any browned bits from bottom of pan.
• 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.
• 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.
•Divide rutabaga and chicken between plates.Top with sauce.
•Sprinkle with remaining sage, and enjoy!
"I’ve been a cook and writer my whole life. I wrote my first original recipe and mailed it to a TV show when I was four years old. I was lucky enough to have been raised by one of those legendary Southern grandmothers who cooked with great skill and no recipes. Even when my cooking veered drastically away from Southern for a few years, she was always open to what I prepared and would taste anything."Learn More...