Chicken Breast With Celery Root Mash

INGREDIENTS

4 boneless, skinless breast of chicken
1 celery root, 4-6 inches in diameter
4 oz. of mixed wild mushrooms - chantrelle, shiitake, oyster, porcini
2 cups of chicken broth
1 tsp of fresh chopped rosemary or thyme salt and freshly ground pepper
2 tbsp finely chopped shallots or onions
1 tbsp olive oil

METHOD

• On a cutting board, peel the celery root with a sharp knife, wash of any dirt, and cut it into 1 inch pieces. Place them in a pot and cover with cold water. Add a squeeze of lemon, and a tsp of salt. Bring the celery to a boil, and cook until they're very tender. Drain off the water, and transfer the celery root to a food processor or food mill. Puree until smooth, adding salt and pepper to taste. Set aside to keep warm.
• Brush off or wipe any dirt from the mushrooms. It would better to rip them apart instead of cutting them. Keep them in large pieces.
• Finely chopped shallots and set aside.
• Heat a large non-stick pan on medium high heat. Add olive oil and chicken breast.
• Cook on each side of the chicken breast for 4 to 5 minutes, until the juice runs clear from the chicken.
• Remove the chicken from the pan, set aside to keep warm.
• add the shallots into the pan. Stir briefly. Add the mushrooms ad toss over high heat until they're softened. Add the chopped thyme/rosemary.
• Add the chicken broth into the pan with the mushrooms and let it reduce by 2/3 until it thickens slightly.
• Place the warm celery root puree in the center of a large plate, then set the chicken breast on top of it. Spoon the wild mushroom mixture on top of the chicken and pour some of the puree on top

TIPS

• Pat the chicken breast with paper towels before searing them and make sure that the pan is hot enough before you start to cook them.
• Don't forget to wash the celery root first before peeling.
• You could substitute dry mushrooms for fresh ones, but soak them in warm water first.