We realize this week is a bit meat heavy, as we are trying to please many suggestions. We will adding more vegetarian swaps on each recipe and working towards an entire vegetarian plan in the near future.
But today, we're making this incredible recipe which we have made a thousand times, and it seems to get better each time! And the fresh nutmeg is incredible.
This past week we learned how to cook a perfect chicken breast and let's use that method here again and the rest is very easy.
And please join me in the comments below, I read every comment and love to hear how it went! Also don't forget to post your dinner on your Instagram stories and tag @everything.anna so we can repost.
For gluten free, this recipe is ideal, as it is 100% gluten free, just double check the meats to ensure they are gluten free.
For vegetarian, swap chicken for vegan chicken or crispy tofu and bacon for tempeh bacon. For tofu, pat dry with paper towel, cut into cubes and pan fry with vegetable oil over medium to high heat, to crisp. Prepare vegan chicken and tempeh bacon according to package directions. Swap chicken stock for vegetarian stock.
- Cook Time
- Prep Time
- Serves 4Servings
- 4 chicken breast fillets, skin on
2 tablespoons salted butter
- 2 tablespoons extra-virgin olive oil
Rind of 2 lemons, roughly chopped
2/3 cup chicken stock (using Knorr gel pack)
- Juice of 1 lemon
2 tablespoons honey
- 1 bay leaf
- 4 parsnips, peeled, chopped
4 medium russet potatoes
Pinch of nutmeg, freshly grated
1/4 cup milk (watch the quantity)
Coarse salt and cracked black pepper
8 strips of crisp, cooked bacon, to serve
Fresh flat-leaf Italian parsley, chopped, to garnish
Remember to prep your bacon and set aside.
Season chicken with salt and pepper. Melt 1 tablespoon butter and olive oil in large skillet over medium to high heat. Add chicken and lemon rind. Fry chicken for 4 minutes each side until well browned; remove chicken and rind from skillet and set aside.
Reduce heat slightly and to same skillet add chicken stock, lemon juice, honey and bay leaf. Cook and stir until reduced and thickened about 3 minutes. Return chicken to pan and simmer 8 to 10 minutes, allowing chicken to soak up the sauce.
Meanwhile, cook parsnips and potatoes together in boiling salted water for 8 to 10 minutes until tender; drain and mash with 2 tablespoons butter, nutmeg and milk (watch the amount of milk, you may need less or more) until thick and smooth. Season to taste, then serve topped with chicken and bacon. Drizzle with sauce and sprinkle with parsley.