Lemon-Rosemary Chicken with Parsnip Puree Recipe

Name: Lemon-Rosemary Chicken with Parsnip Puree
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 medium parsnips; 3 clove garlic; 1 1/2 c. chicken broth; 4 skinless, boneless chicken-breast halves; 1 1/2 tsp. lemon zest; 1 tsp. fresh rosemary; 1/4 tsp. salt; 1/4 tsp. ground black pepper; 2 tbsp. olive oil; 1/2 c. fennel; 1/2 c. red onion; 1 large pear; 1/2 c. dried cranberries; 1 tbsp. fresh lemon juice; 1 tbsp. honey; 1/4 tsp. salt

Servings: persons

6 medium parsnips
3 clove garlic
1 1/2 c. chicken broth
4 skinless, boneless chicken-breast halves
1 1/2 tsp. lemon zest
1 tsp. fresh rosemary
1/4 tsp. salt
1/4 tsp. ground black pepper
2 tbsp. olive oil
1/2 c. fennel
1/2 c. red onion
1 large pear
1/2 c. dried cranberries
1 tbsp. fresh lemon juice
1 tbsp. honey
1/4 tsp. salt

1
In a saucepan, combine parsnips, garlic, and chicken broth.
2
Bring to a boil; reduce heat and simmer, covered, until parsnips are soft, about 20 minutes.
3
With slotted spoon, transfer parsnips and garlic to a food processor.
4
Process until smooth, adding cooking broth as needed.
5
Keep warm.
6
Pound chicken breast halves to an even thickness.
7
Sprinkle with lemon zest, fresh rosemary, and 1/4 tsp each salt and pepper.
8
In a large nonstick skillet, heat 1 tablespoon olive oil over medium-low heat.
9
Add fennel and red onion.
10
Saute 8 minutes.
11
Add pear, dried cranberries, lemon juice, and honey, and 1/4 tsp salt to skillet.
12
Increase heat to medium-high and saute 3 minutes.
13
Turn mixture into a bowl.
14
Heat 1 tablespoon olive oil in same skillet over medium-high heat.
15
Add chicken breasts and cook 3 minutes per side or until cooked through.
16
Spoon puree onto 4 plates.
17
Top each with a chicken breast and pear mixture.

410

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 6 medium parsnips, 3 clove garlic, 1 1/2 c. chicken broth, 4 skinless, boneless chicken-breast halves, and more.

Yes, Lemon-Rosemary Chicken with Parsnip Puree falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lemon-Rosemary Chicken with Parsnip Puree

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