Dill and Lemon Chicken with Artichoke Cream and Golden Rutabaga

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Line a baking tray with parchment paper or lightly grease it.

2. 2

   In a bowl, combine 30 ml (2 tbsp) olive oil, the lemon juice and zest, half of the chopped dill, half of the garlic, 3 g (1/2 tsp) salt, and 1 g (1/4 tsp) black pepper. Rub this mixture over the chicken breasts and let them rest for 10 minutes while you prepare the vegetables.

3. 3

   Place the rutabaga on the tray and toss with 15 ml (1 tbsp) olive oil, 2 g (about 1/3 tsp) salt, and a pinch of pepper. Roast at 220 °C / 425 °F for 25 to 30 minutes, stirring halfway through, until golden and tender.

4. 4

   While the rutabaga roasts, heat a large oven-safe skillet over medium-high heat. Sear the chicken breasts for 2 minutes per side until lightly browned. Transfer the skillet to the oven and cook the chicken at 220 °C / 425 °F for 10 to 14 minutes, or until fully cooked. Remove and let rest for 5 minutes.

5. 5

   For the cream, melt the butter in a saucepan over medium heat. Add the onion and cook for 3 to 4 minutes until softened. Stir in the remaining garlic and cook for 30 seconds.

6. 6

   Add the artichoke hearts, chicken broth, heavy cream, Dijon mustard, 1 g (1/4 tsp) black pepper, and the remaining salt. Simmer gently for 5 minutes.

7. 7

   Add the baby spinach to the saucepan and cook for 1 minute until just wilted. Blend with an immersion blender or in a blender until smooth. If you want a looser texture, add 30 ml (2 tbsp) water and blend again.

8. 8

   Taste the cream and adjust with the remaining fresh dill. Spoon the artichoke cream onto each plate, top with sliced chicken breast, and serve with the roasted rutabaga on the side.

9. 9

   Finish with a few drops of the chicken pan juices or any browned bits from the skillet for extra flavor and serve hot.