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Yields:  2 Portions

2 Boneless Chicken Breasts (Frenched)

2 Large Diced  Parsnips

2 Tspn Extra Virgin Olive Oil

1 Medium Diced Celery Root               

2 Each Small Diced Turnip

1 Medium Diced Horse Carrots

2 oz. Chamomile Flavored Tea (strong)

Canola Oil As Needed

2 Tblspn Honey       

Salt and Pepper As Needed

1 Tblspn Fresh Chopped Herbs            

For Sauce:

5 oz. Chicken Broth

Splash White wine

2 pinches Flour

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To prepare the Parsnip Puree:

Simmer parsnips gently in salted water until very tender. Place warm cooked parsnips in blender and puree until creamy. Add extra virgin olive oil salt and pepper while processing parsnips to provide flavor. This can be reheated or held warm.

To prepare Root Vegetables:

Preheat oven to 400 degrees and place oven safe roasting pan inside oven to get hot. Toss diced celery root in canola oil, salt and pepper. Put celery root in hot pan and allow to roast until tender. Remove from oven and allow to cool at room temperature. Repeat this process with remaining root vegetables. 

To finish and glaze root vegetables:

In a hot saute pan, add roasted vegetables, chamomile tea and Honey and cook until vegetables are glazed and liquid is reduced.  If the pan is hot this should take about 1 minute.

Cooking Chicken Breast:

Pre-heat oven to 400 degrees. Season Dry chicken breast

thoroughly with kosher salt and pepper. Put Canola oil in pre heated saute pan and place chicken skin side down. immediately place in oven and allow to cook for 20 minutes or until internal temperature reaches 165 degrees. Remove chicken breast and allow to "rest" while sauce is being made. 

To prepare sauce:

Remove excess oil from saute pan leaving a teaspoon of fat. Add flour to fat, cook for 20 seconds on low heat.  Deglaze pan with white wine and chicken stock scrapping solids off bottom of pan. Reduce by half or until desired consistency is achieved.