Parsley-Caper Chicken with Roasted Rutabaga Mash and Sesame Asparagus

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Place the rutabaga on a sheet pan and toss with 1 tablespoon olive oil, half of the salt, and a little black pepper. Roast for 25 to 30 minutes, until very tender and browned around the edges.

2. 2

   While the rutabaga roasts, pat the chicken breasts dry with paper towels. Season them with the remaining salt and black pepper.

3. 3

   Heat a large skillet over medium-high heat with 1 tablespoon olive oil. Sear the chicken for 4 to 5 minutes per side until nicely golden. Add 60 ml (1/4 cup) chicken broth, partially cover, and cook 4 to 6 minutes more, or until the center reaches 74°C / 165°F. Remove the chicken and keep warm.

4. 4

   Transfer the roasted rutabaga to a food processor or large bowl. Add the heavy cream, 1 tablespoon butter, and 60 ml (1/4 cup) chicken broth. Blend or mash until smooth. Adjust salt and pepper if needed.

5. 5

   In the same skillet, reduce to medium heat and add the remaining tablespoon of olive oil. Add the asparagus and sauté for 3 minutes. Stir in half of the chopped garlic and cook 1 minute more. Sprinkle in the sesame seeds, toss well, and remove the asparagus.

6. 6

   Still using the same skillet, add the remaining butter. Once melted, add the rest of the garlic, capers, fresh parsley, lemon zest, and lemon juice. Cook for 30 to 60 seconds, then add any reserved chicken juices to create a light sauce.

7. 7

   Serve a bed of rutabaga mash on each plate. Place one chicken breast on top, spoon over the parsley-caper sauce, and serve with the sesame asparagus.