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Pan Seared Chicken Breast with Parsnip Puree and Brown Butter
- Steps
- Ingredients
Steps
- Preheat the oven to 200C. Fan forced.
- Peel the parsnips, slice and place into a saucepan, add the milk and season with salt. Place over a medium heat and simmer for 8-12 minutes or until soft. Place in a blender, add a little of the milk and blend to puree until smooth. Season. Spoon into a piping bag.
- Heat an oiled oven proof frying pan over a high heat, add the chicken breast and sear for 2-3 minutes each side or until browned all over. Add the butter, place in the oven for 12-15 minutes or until cooked through.
- Remove from the oven, pour the brown butter into a serving jug, rest then slice the chicken.
- Place the garlic, capsicum, dill and mint in a small bowl, add the orange juice and honey, drizzle with olive oil and season, mix well to combine.
- Pipe a circle of puree onto a serving plate, place the sliced chicken to the side, top with the herbs and drizzle with the dressing to serve.
