Sautéed Chicken With Celery Root Puree and Chestnuts

This recipe was found in "Food and Wine" magazine and is by Chef Mourad Lahlou.

• Ready In: 1 hr
• Serves: 4

Ingredients

• 4  tablespoons unsalted butter
• 1  celery root, peeled and cut into 1/2 inch pieces (1 1/4 pounds)
• 1⁄2 cup heavy cream
• 2  cups water
•  kosher salt & freshly ground black pepper
• 1  cup  roasted chestnuts, quartered
• 4  celery ribs, thinly sliced on the diagonal
• 1  pinch ras el hanout spice mix (optional)
• 1  cup  chicken stock
• 2  tablespoons extra virgin olive oil
• 4  boneless skinless chicken breasts, pounded to 1/2 inch thick
• 2  tablespoons fresh chives, snipped with kitchen shears
• 1  tablespoon fresh tarragon, chopped

Directions

1. Combine 2 tablespoon butter, celery root, cream, water, and a pinch of salt in a medium saucepan; cover and simmer, over medium heat, for 5 minutes.
2. Remove cover and continue cooking until the celery root is tender and the liquid has reduced by about half, 10 minutes.
3. Process in a food processor until smooth; return to saucepan, season with salt, and keep warm.
4. Melt 2 tablespoons butter in a large skillet, over medium heat; add chestnuts and cook until lightly browned, stirring occasionally, about 4 minutes.
5. Add sliced celery, ras el hanout (if using), season with salt and pepper and cook until celery is crisp tender, 2 minutes.
6. Add stock and cook until it nearly evaporates and forms a glaze on the vegetables, 8 minutes; keep warm.
7. Use another skillet and heat olive oil over medium heat; season chicken with salt and pepper, then cook until golden, turning once, about 10 minutes.
8. To serve, spoon the celery root puree onto serving plates, top with chestnuts and celery, then arrange chicken on top, and garnish with chives and tarragon.