Chicken With Celery Root Puree

9 ingredients
5 steps

Ingredients

  • 4 boneless skinless chicken breast halves (6 ounces each)
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 3 teaspoons canola oil, divided
  • 1 large celery root, peeled and chopped (about 3 cups)
  • 2 cups chopped peeled butternut squash
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 2/3 cup unsweetened apple juice

Directions

  1. 1
    Sprinkle chicken with pepper and salt. In a
  2. 2
    coated with cooking spray, heat 2 teaspoons oil over medium heat. Brown chicken on both sides. Remove chicken from pan.
  3. 3
    In same pan, heat remaining oil over medium-high heat. Add celery root, squash and onion; cook and stir until squash is crisp-tender. Add garlic; cook 1 minute longer.
  4. 4
    Return chicken to pan; add apple juice. Bring to a boil. Reduce heat; simmer, covered, 12-15 minutes or until a thermometer inserted in chicken reads 165°.
  5. 5
    Remove chicken; keep warm. Cool vegetable mixture slightly. Process in a food processor until smooth. Return to pan and heat through. Serve with chicken.

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