Chicken fillet with apple sauce and parsnips
2 servings
35 minutes
Chicken fillet with apple sauce and parsnip is a refined combination of sweetness and tenderness inspired by American cuisine. The dish has roots in farm traditions where apples and parsnips were staple autumn products. The light acidity of the apple sauce harmoniously complements the soft taste of the chicken fillet, while the parsnip adds a subtle nutty note. The richness of rosemary and vegetable aromas makes it an ideal choice for a cozy family dinner or a special meal with guests. Served hot, it pairs wonderfully with light white wine or a green garnish. This dish impresses with its simplicity while leaving an unforgettable impression of exquisite taste.
1
Finely chop the apple, vegetables, and herbs, and sauté in a large pot for 8 minutes, seasoning with salt and pepper.
- Green apples: 1 piece
- Onion: 1 head
- Parsnip: 2 pieces
- Carrot: 1 piece
- Fresh rosemary: 1 teaspoon
- Salt: to taste
- Ground black pepper: to taste
2
Add water and broth to the mixture, bring to a boil, and cook over medium heat for another 10 minutes, stirring frequently.
- Water: 150 ml
- Chicken broth: 300 ml
3
Pour the mixture into the blender, add vinegar, and make a puree.
- Apple cider vinegar: 1 teaspoon
4
Cut the chicken fillet into small pieces (about 3x2 cm).
5
Pour 1 teaspoon of olive oil into the bottom of a clean pot and place chicken pieces inside. Cook, stirring often, until the chicken is browned (3-4 minutes).
- Olive oil: 3 teaspoons
- Chicken breast: 300 g
6
Pour the fried chicken with the previously prepared puree and, mixing, cook on medium heat for another 1-2 minutes, watching to prevent burning.
- Onion: 1 head
- Parsnip: 2 pieces
- Green apples: 1 piece
- Carrot: 1 piece
- Fresh rosemary: 1 teaspoon