RECIPES: Butter Chicken with Vegetable Ribbon

Butter Chicken and Vegetable Ribbons with a Celery-Root Puree and White Wine Sauce

Ingredients

2 boneless chicken breasts with skin

4 tablespoons unsalted butter

1 celery-root, pealed and cut into one inch cubes

1 chopped ­­­yellow onion

¼ cup milk

1 clove crushed garlic

½ bunch chopped chives

1 bunch chopped Italian parsley

2 carrots and 2 zucchinis peeled into ribbons

1 can chicken broth

1/2 cup white wine

1 lemon

Salt and pepper

Preparation

Add butter to pan on medium heat. Salt and pepper the chicken and place in pan for 15 minutes or until skin is crispy, basting occasionally. Turn chicken over then place into a 350 degree preheated oven for 5 minutes. Remove chicken from pan and set aside remaining butter for later use.

Combine celery-root, garlic clove, half of the chopped onion in sauce pan. Add milk and chicken broth, just enough to cover the celery-root, bring to a boil and let simmer over medium heat for 20 minutes or until tender. Let cool and blend with two tablespoons of the leftover butter, until creamy. Place into a serving bowl and fold in chives.

With a peeler make ribbons out of the carrots and zucchini. Add olive oil to a high heat pan, then add carrots. Cook for 2 minutes, then add zucchini. Add 3 tablespoons of chicken broth and salt to taste. Cook for two minutes, cover until tender. Finish with a squeeze of lemon.

Combine the chopped onion, salt and remaining butter from the chicken into a saucepan and cook on medium heat until tender. Add a ½ cup of white wine and let cook for five minutes. Finish with a handful of chopped parsley sprinkled over the top and a squeeze of fresh lemon.

Spread the celery-root puree on the plate, place the veggies then chicken, and pour sauce over the top as desired.