Sage Chicken with Green Olive Butter and Garlic Turnip Noodles

Instructions

1. 1

   1. Pat the chicken breasts dry with paper towels and season both sides with 4 g (3/4 tsp) salt, black pepper, and garlic powder.

2. 2

   2. Heat a large skillet over medium-high heat for 2 minutes. Add 15 ml (1 tbsp) olive oil and sear the chicken for 5 to 6 minutes on the first side and 4 to 5 minutes on the second side, until nicely browned and it reaches a safe internal temperature of 74°C / 165°F. Transfer the chicken to a plate and loosely cover to keep it juicy.

3. 3

   3. Reduce the heat to medium. In the same skillet add the butter, fresh sage, green olives, capers, lemon zest, and lemon juice. Cook for 1 to 2 minutes, stirring, until the butter melts and the mixture becomes fragrant. Transfer this green olive butter to a small bowl.

4. 4

   4. If the skillet is too dark, carefully wipe it out quickly with a paper towel. Add the remaining 15 ml (1 tbsp) olive oil and cook the turnip noodles for 4 to 5 minutes over medium-high heat, tossing with tongs, until softened but still slightly firm.

5. 5

   5. Add the minced garlic and cook for 30 seconds. Add the fresh spinach and 2 g (1/4 tsp) salt; sauté for 1 to 2 minutes until the spinach wilts and combines with the turnip noodles.

6. 6

   6. Return the chicken to the skillet over the turnip noodles for 1 minute to warm through gently. Divide the turnip noodles and spinach among 4 plates, top each with a piece of chicken, and finish with the green olive butter.

7. 7

   7. Sprinkle Parmesan cheese over each serving and serve immediately.