Chicken in Sage Lemon Butter with Rutabaga Mash and Sautéed Asparagus

Instructions

1. 1

   1. Preheat the oven to 200°C / 400°F. Bring a medium pot of water to a boil and add half of the salt. Add the diced rutabaga and cook for 18 to 20 minutes, until very tender.

2. 2

   2. While the rutabaga cooks, pat the chicken breasts dry with paper towels and season both sides with the remaining salt and black pepper.

3. 3

   3. Heat a large oven-safe skillet over medium-high heat with 15 ml (1 tbsp) olive oil and 15 g (1 tbsp) butter. Sear the chicken for 2 to 3 minutes per side until golden.

4. 4

   4. Add 2 minced garlic cloves, half of the sage, and half of the lemon zest to the skillet. Cook for 30 seconds, stirring to perfume the fat without burning the garlic.

5. 5

   5. Pour in the chicken broth and 15 ml (1 tbsp) lemon juice to deglaze. Transfer the skillet to the oven and roast for 10 to 14 minutes at 200°C / 400°F, or until the chicken reaches 74°C / 165°F in the thickest part. Remove from the oven and rest for 5 minutes.

6. 6

   6. While the chicken finishes cooking, drain the rutabaga and return it to the hot pot. Add the heavy cream, Parmesan, 15 g (1 tbsp) butter, 2 whole garlic cloves, nutmeg, and a little black pepper. Mash or blend until smooth. Remove the garlic cloves if you want a finer texture.

7. 7

   7. Heat another skillet over medium-high heat with 15 ml (1 tbsp) olive oil. Add the asparagus and sauté for 4 to 5 minutes until tender-crisp. Add a pinch of salt and the remaining lemon juice, then cook 30 seconds more.

8. 8

   8. Return the chicken skillet to medium heat. Stir in the remaining 15 g (1 tbsp) butter, the rest of the sage, and the rest of the lemon zest. Baste the chicken with the sage-lemon butter for 1 minute to create a glossy sauce.

9. 9

   9. Spoon rutabaga mash onto each plate, top with one chicken breast, and finish with the sage lemon butter sauce from the skillet. Serve with the sautéed asparagus alongside.