Crispy Chicken & Parsnip Potato Purée
Note: Blender Required
Everyone at the table will be swooning over this luxurious meal. Break out your blender and whip up a creamy, restaurant-worthy purée of hearty potatoes and earthy-sweet parsnips to serve with crispy, panko-crusted chicken. Pair with lemony apple and spinach salad for an elegant, impressive meal!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 tablespoon
Fry Seasoning
12 ounce
Potatoes
2.5 ounce
Spinach
6 ounce
Parsnip
4 tablespoon
Crème Fraîche
(Contains Milk)
1 unit
Lemon
¼ cup
Panko Breadcrumbs
(Contains Wheat)
1 unit
Apple
2 teaspoon
Dijon Mustard
3 clove
Garlic
1 unit
Chicken Stock Concentrate
½ ounce
Pecans
(Contains Tree Nuts)
½ ounce
Parsley
10 ounce
Chicken Cutlets
Not included in your delivery
Salt
Pepper
Olive Oil
Cooking Oil
Butter
(Contains Milk)
Sugar
Nutrition Values
Utensils
Instructions
• Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry produce. • Peel and dice potatoes into 1-inch pieces. Trim, peel, and cut parsnips into 1-inch pieces. (TIP: Larger parsnips may have a woody core. For a smoother purée, we recommend trimming and discarding the core.) Peel garlic. Quarter lemon. Roughly chop parsley. Halve, core, and thinly slice apple.
• Place potatoes, parsnips, and garlic cloves in a medium pot (large pot for 4 servings) with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. • Reserve ¼ cup veggie cooking liquid (½ cup for 4 servings), then drain. Return potatoes, parsnips, and garlic to pot. Cover to keep warm.
• While veggies cook, in a small bowl, combine panko, Fry Seasoning, a drizzle of oil, and a pinch of salt. • Pat chicken* dry with paper towels and season all over with salt and pepper. • Place chicken on a baking sheet. Evenly spread tops of chicken with half the crème fraîche (you'll use the rest later). Mound tops with panko mixture, pressing to adhere (no need to coat the undersides). • Bake on middle rack until crust is golden brown and chicken is cooked through, 12-15 minutes.
• While chicken cooks, in a second small bowl, whisk together juice from half the lemon (whole lemon for 4 servings), mustard, 2 TBSP olive oil, ¼ tsp sugar, salt, and pepper (4 TBSP olive oil and ½ tsp sugar for 4).
• To pot with potatoes, parsnips, and garlic, add 4 TBSP butter, ¼ tsp salt, and 2 TBSP reserved veggie cooking liquid (use 8 TBSP butter, ½ tsp salt, and ¼ cup reserved veggie cooking liquid for 4 servings). Stir until butter melts. • Transfer veggie mixture to a food processor (or blender); add stock concentrate and remaining crème fraîche. Pulse, scraping down sides as needed, until mixture is smooth and no large pieces remain, about 30 seconds. Carefully remove blade. Add half the parsley and stir to combine. Taste and season with salt and pepper.
• In a large bowl, toss spinach and apple with as much lemon-Dijon dressing as you like.
• Crush pecans in their bag. Slice chicken crosswise. • Divide potato and parsnip purée between plates. Top purée with chicken. Garnish with remaining parsley. Divide spinach and apple salad between bowls and top with pecans. Serve with any remaining lemon wedges on the side.
Poultry is fully cooked when internal temperature reaches 165°.
