Tarragon Chicken with Celeriac Cream and Lemon Mushrooms

Instructions

1. 1

   Season the chicken breasts with 1/2 teaspoon salt, 1/2 teaspoon black pepper, half of the tarragon, the lemon zest, and 1 teaspoon Dijon mustard. Mix well and let rest for 10 minutes while you prepare the rest.

2. 2

   Place the celeriac in a medium saucepan with 180 ml (3/4 cup) chicken broth, half of the shallot, 1 garlic clove, and a pinch of salt. Cover and cook over medium heat for 12 to 15 minutes, until very tender.

3. 3

   Meanwhile, heat a large skillet over medium-high heat. Add 1 tablespoon olive oil and cook the chicken for 5 to 6 minutes per side, until golden and it reaches an internal temperature of 165°F and 74°C. Transfer to a plate and keep covered.

4. 4

   In the same skillet, lower to medium heat and add 1 tablespoon butter along with the remaining 1 tablespoon olive oil. Add the mushrooms and cook for 5 minutes, stirring only occasionally so they brown well.

5. 5

   Add the remaining shallot and 2 garlic cloves to the mushrooms. Cook 2 minutes more. Add 1 tablespoon lemon juice, 60 ml (1/4 cup) chicken broth, 60 ml (1/4 cup) heavy cream, the parsley, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Cook for 2 to 3 minutes until juicy but lightly thickened.

6. 6

   Transfer the cooked celeriac to a blender or food processor with its cooking liquid, the remaining heavy cream, the remaining butter, the remaining teaspoon of Dijon mustard, and a pinch of salt and pepper. Blend until smooth and creamy.

7. 7

   If desired, return the celeriac cream to the saucepan and warm it for 1 minute over low heat without boiling. Adjust salt and pepper to taste.

8. 8

   Slice the chicken breasts slightly or serve them whole. Spoon the celeriac cream onto each plate, place the chicken on top or alongside, and finish with the lemon mushrooms. Sprinkle with the remaining tarragon and a few drops of the remaining lemon juice before serving.