Usuba
Chicken Fillet with Parsnip in Apple Sauce
Tender chicken fillet in an aromatic sauce made from green apples, parsnip and carrots. The dish combines the tenderness of meat with a light tanginess and sweetness of vegetables. Perfect for lunch or dinner.
- Total
- 35 min
- Standard serving
- 802.8 g
Ingredients
Total 12
Instructions
- 1
Step 1
Chop the apple, onion, parsnip and carrot into small pieces. Add rosemary.
Heat 2 teaspoons of olive oil in a saucepan. Add the prepared vegetables and apple, season with salt and pepper.
Sauté for 8 minutes, stirring frequently, until the vegetables begin to soften.
- 2
Step 2
Pour water and chicken broth into the pot with vegetables.
Bring to a boil and cook over medium heat for 10 minutes, stirring frequently.
- 3
Step 3
Pour the mixture into a blender, add apple vinegar.
Blend until smooth puree. Set the sauce aside.
- 4
Step 4
Cut the chicken fillet into pieces approximately 3 by 2 centimeters.
- 5
Step 5
Pour the remaining teaspoon of olive oil onto the bottom of a clean saucepan and heat it well.
Place the chicken pieces and fry over medium heat, stirring frequently, for 3–4 minutes until golden brown.
- 6
Step 6
Pour the prepared puree over the roasted chicken and mix well.
Cook over medium heat for 1–2 minutes, stirring constantly to prevent the sauce from burning. Serve hot.
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