Crispy Rosemary Chicken with Warm Balsamic Grape Sauce and Rustic Parsnip Mash

Instructions

1. 1

   Place the parsnips and potato in a medium pot with cold water and 4 g salt. Bring to a boil and cook for 18-20 minutes, until very tender.

2. 2

   While the vegetables cook, pat the chicken breasts dry with paper towels. Season them with 4 g salt, black pepper, half of the chopped rosemary, and garlic powder. Lightly dredge each piece in the all-purpose flour, shaking off any excess.

3. 3

   Heat 2 tablespoons olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Sear the chicken for 4-5 minutes per side until deeply golden and it reaches an internal temperature of 165°F and 74°C. Transfer to a plate and loosely cover to keep warm.

4. 4

   In the same skillet, reduce to medium heat and add the remaining 1 tablespoon olive oil. Add the shallot and cook for 2 minutes. Stir in the red grapes and remaining rosemary; cook for 2-3 minutes until some grapes begin to soften.

5. 5

   Add the balsamic vinegar, chicken broth, Dijon mustard, and honey. Scrape up the browned bits from the pan. Cook for 5-6 minutes over medium heat until the sauce reduces slightly and turns glossy.

6. 6

   Drain the parsnips and potato well. Return them to the pot and mash with the warm milk, the remaining 1 1/2 tablespoons butter, nutmeg, and a pinch of salt and black pepper until rustic but creamy.

7. 7

   If desired, return the chicken to the skillet with the sauce for 1 minute to lightly glaze it and heat it through completely.

8. 8

   Serve a bed of rustic parsnip mash on each plate, top with the crispy chicken, and finish with the warm balsamic grape sauce and chopped fresh parsley.