Pepper chicken fillets with leek and parsnip purée

Name: Pepper chicken fillets with leek and parsnip purée
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 600 g Chicken filet; 4 TABLESPOONS Lemon juice; 7-10 Tbsp coarse pepper; 7-10 Tbsp Salt; 7-10 Tbsp Nutmeg; 600 g Parsnips; 400 g floury potatoes; 3 Rocks Leek; 2 TABLESPOONS Oil; 1 TABLESPOON Butter; 75 ml low-fat milk (1,5 % fat)

AUTHOR
Rachel Vazquez

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

600 g Chicken filet
4 TABLESPOONS Lemon juice
7-10 Tbsp coarse pepper
7-10 Tbsp Salt
7-10 Tbsp Nutmeg
600 g Parsnips
400 g floury potatoes
3 Rocks Leek
2 TABLESPOONS Oil
1 TABLESPOON Butter
75 ml low-fat milk (1,5 % fat)

Directions

1
Wash the chicken fillets, dab dry and cut into three parts lengthwise. Mix lemon juice and 2 tsp. pepper. Marinate the meat in it for about 30 minutes.
2
Peel and wash the parsnips and potatoes and cut them into large pieces. Cover and cook in boiling salted water for about 20 minutes.
3
In the meantime clean, wash and cut the leek into rings. Heat 1 tablespoon of oil in a large frying pan. Sauté the leek for 4-5 minutes. Season with salt and pepper and remove.
4
Drain the meat and collect the marinade. Heat 1 tbsp. oil in hot frying fat. Fry the meat in it all around for approx. 8 minutes. Season with salt. Deglaze with 100 ml water and the remaining marinade, bring to the boil and season to taste.
5
Drain the parsnip and potato mixture, add the butter and milk and mash to a puree. Season to taste with salt and nutmeg. Fold the leek into the puree and warm it up briefly. Arrange the puree and pepper chicken, sprinkle with the stock.