Pecan-Crusted Chicken with Celeriac-Parsnip Smash and Lemon-Mustard Mixed Greens Recipe

Name: Pecan-Crusted Chicken with Celeriac-Parsnip Smash and Lemon-Mustard Mixed Greens
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium parsnips, peeled and cut into 1-inch chunks; 2 small bulbs celeriac, about 1 1/2 pounds, completely trimmed and peeled (use a paring knife), cut into 1-inch chunks; Salt; 1/2 to 3/4 cup heavy cream or half-and-half; 2 tablespoons butter; Freshly ground black pepper; 2 cups pecan halves, ground in a food processor until finely chopped, like bread crumbs; 1/2 teaspoon cayenne pepper; 2 eggs, lightly beaten; 2 pounds chicken tenders; 1/2 cup vegetable oil (eyeball it); Juice of 1 lemon; 2 teaspoons dry mustard or 1 rounded tablespoon Dijon mustard; 1/3 cup extra-virgin olive oil (EVOO); 6 cups mixed greens

Servings: persons

2 medium parsnips, peeled and cut into 1-inch chunks
2 small bulbs celeriac, about 1 1/2 pounds, completely trimmed and peeled (use a paring knife), cut into 1-inch chunks
Salt
1/2 to 3/4 cup heavy cream or half-and-half
2 tablespoons butter
Freshly ground black pepper
2 cups pecan halves, ground in a food processor until finely chopped, like bread crumbs
1/2 teaspoon cayenne pepper
2 eggs, lightly beaten
2 pounds chicken tenders
1/2 cup vegetable oil (eyeball it)
Juice of 1 lemon
2 teaspoons dry mustard or 1 rounded tablespoon Dijon mustard
1/3 cup extra-virgin olive oil (EVOO)
6 cups mixed greens

1
For the celeriac-parsnip smash, place the parsnips and celeriac in a saucepan and add enough water to cover.
2
Add a little salt and bring to a boil over high heat; cook until tender, 8 to 10 minutes.
3
Drain in a colander and then return to the pot.
4
Smash the cooked root vegetables with a fork or potato masher to desired consistency.
5
Add the cream and butter and season with salt and pepper to taste.
6
While the smash is cooking, prepare the chicken.
7
In a shallow dish, combine the ground pecans and the cayenne pepper.
8
In another shallow dish, place the lightly beaten eggs.
9
Put the chicken tenders in the eggs, coating them completely.
10
Draw them from the eggs, allowing the excess egg to drip off.
11
Place the egg-coated chicken in the nut mixture and coat completely.
12
Heat a large skillet with the vegetable oil over medium heat.
13
As soon as you see a little ripple in the oil, add the pecan-coated chicken.
14
Cook on each side for 3 to 4 minutes.
15
Remove the chicken to a plate lined with a paper towel and season with salt while still hot.
16
While the chicken is cooking, prepare the salad.
17
In a small mixing bowl combine the lemon juice and mustard.
18
Add a little salt and pepper and whisk in the EVOO.
19
Add the mixed greens to a salad bowl and toss with the lemon-mustard dressing.
20
Slice the pecan-crusted chicken and fan out on top of a bed of the salad.
21
Serve the smashed root vegetables alongside.
22
Celeriac is not pretty, but it is very tasty.
23
Its celery root, or celery knob, and yup, being related and all, it tastes like a cross between celery and parsley.
24
It makes a great lower-carb alternative to potatoes.

1812

kcal

Calories

161

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 15 ingredients. The key ingredients include: 2 medium parsnips, peeled and cut into 1-inch chunks, 2 small bulbs celeriac, about 1 1/2 pounds, completely trimmed and peeled (use a paring knife), cut into 1-inch chunks, Salt, 1/2 to 3/4 cup heavy cream or half-and-half, and more.

Yes, Pecan-Crusted Chicken with Celeriac-Parsnip Smash and Lemon-Mustard Mixed Greens 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.

Pecan-Crusted Chicken with Celeriac-Parsnip Smash and Lemon-Mustard Mixed Greens

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