Seared Chicken with Chestnuts #SundayFunday

Seared Chicken Breasts served on a bed of Celery Root Puree and topped with Chestnuts.  This is a lovely, elegant dinner to grace your Holiday table.

The Sunday Funday Bloggers are sharing recipes featuring Chestnuts today.......

Renu of Cook with Renu is hosting today and asked us to share recipes containing chestnuts as a main ingredient.  Let's see what everyone cooked up........

• Chestnut Soup with Bacon from Amy’s Cooking Adventures
• Mushroom & Chestnut Stuffed Pasta Shells from Mayuri's Jikoni
• Roasted Chestnuts from Culinary Cam
• Schezwan Water Chestnuts in Lettuce Wraps from Sneha's Recipe
• Seared Chicken with Chestnuts from A Day in the Life on the Farm
• Spiced Chestnut Butter (Conserve de Chataigne) from Palatable Pastime

This dish is so rich and luxurious.  It is the perfect entree for a holiday dinner party, especially when paired with a sparkling wine.  The crisp wine cuts through the richness and brings out all the earthy flavors of the celery root puree and chestnuts.  I felt like I was eating in a high-end, fancy restaurant. 

Your guests will be super impressed and they never need to know that the entire meal was ready in less than an hour.

Entrees, Chicken, Chestnuts, Celery, Celery Root

Entrees, Chicken

French

Yield: 4 servings

Author: Wendy Klik

Seared Chicken on Celery Root Puree with Chestnuts

Seared Chicken Breasts served on a bed of Celery Root Puree and topped with a Buttery Chestnut Sauce. This is a lovely, elegant dinner to grace your Holiday table.

Prep time: 5 MinCook time: 40 MinTotal time: 45 Min

Ingredients

• 4 T. butter, divided
• 1 celery root, about 1 lb, peeled and cut into large dice
• 1 1/2 c. light cream (half and half)
• salt and pepper, to taste
• 1 pkg. (5 oz) roasted and peeled chestnuts
• 2 ribs celery, thinly sliced on the diagonal
• 1 c. chicken broth
• 2 T. olive oil
• 4 skinless, boneless chicken breasts

Instructions

1. Place the celery root in a medium saucepan with 2 Tablespoons of the butter, the cream and a pinch of salt. Bring to a boil, reduce heat to a simmer and cook, uncovered, for about 10 minutes, until the celery root is tender and the liquid has reduced by half.
2. Pour into a food processor and puree until smooth. Season with salt and pepper. Keep warm until ready to serve.
3. In a large skillet, melt the remaining 2 Tablespoons of butter over medium heat. Add the chestnuts and cook, stirring occasionally, until lightly browned.
4. Add the celery slices to the skillet, season with salt and pepper, and cook for another minute or two, until the celery is crisp-tender. Pour in the chicken broth and bring to a boil. Cook, stirring occasionally for about 10 minutes, until the broth is nearly evaporated and the vegetables are coated with the glaze. Remove to a bowl and set aside to stay warm.
5. In the same large skillet, heat the olive oil until it is shimmering. Pat dry the chicken breasts and season with salt and pepper. Sear the chicken over medium heat for 7-10 minutes, flip and sear the other side for another 5 minutes or so, until golden brown and an inside temperature of 165* is reached.
6. Divide the celery root puree onto 4 plates and place a chicken breast on top of each. Divide the chestnut mixture and spoon over the chicken. Serve immediately.

Notes

Adapted from a recipe found in Food & Wine

Nutrition Facts

Calories

629.27

Fat (grams)

49.79 g

Sat. Fat (grams)

26.39 g

Carbs (grams)

18.57 g

Fiber (grams)

3.24 g

Net carbs

15.34 g

Sugar (grams)

3.23 g

Protein (grams)

29 g

Sodium (milligrams)

697.92 mg

Cholesterol (grams)

203.51 mg

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