Rosemary Chicken with Celeriac Cream and Sage Butter, served with Brussels Sprouts and Golden Mushrooms

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Pat the chicken breasts dry with paper towels and season them with 1/2 teaspoon salt, black pepper, Dijon mustard, rosemary, lemon zest, and 1 tablespoon olive oil.

2. 2

   Place the celeriac in a saucepan with the chicken broth and enough water to barely cover it. Bring to a boil, reduce the heat, and cook for 15 to 18 minutes until very tender.

3. 3

   Meanwhile, heat a large oven-safe skillet over medium-high heat. Add 1 tablespoon olive oil and sear the chicken for 2 to 3 minutes per side. Transfer the skillet to the oven and roast for 10 to 12 minutes at 220 °C / 425 °F, or until the chicken is fully cooked. Remove and let rest for 5 minutes.

4. 4

   In another large skillet, melt 1 tablespoon butter with 1 tablespoon olive oil over medium-high heat. Add the Brussels sprouts with a pinch of salt and cook for 4 minutes without stirring too much so they brown nicely.

5. 5

   Add the mushrooms and 2 chopped garlic cloves to the Brussels sprouts. Cook 6 to 8 minutes more, stirring occasionally, until the vegetables are tender and golden. Stir in 1 tablespoon lemon juice.

6. 6

   Drain the celeriac, reserving 60 ml / 1/4 cup of the cooking liquid. Blend or process it with the heavy cream, 1 tablespoon butter, the reserved liquid, and a pinch of salt until smooth and silky.

7. 7

   In a small saucepan, melt the remaining butter over medium heat. Add the sage and the last chopped garlic clove. Cook for 1 to 2 minutes until fragrant and the sage gently sizzles. Add the remaining tablespoon of lemon juice and remove from the heat.

8. 8

   Spread a layer of celeriac cream onto each plate. Place one chicken breast on top or alongside it, add the Brussels sprouts and mushrooms, and finish with the sage butter spooned over the chicken and cream.