Chicken with a Creamy Mushroom Sauce and Parsnip-Carrot Puree

Today I was free because I had a lot of work done last week and I could pick up my new bike! Not the best day for this as the first autumn storm was announced.. Therefore I had more time to cook, so it was time for a new dish inspired by the new Delicious. Magazine! The chicken with creamy mushroom sauce comes from the Delicious magazine and instead of mashed potatoes, I thought it was time to finally start cooking with parsnips. The leek was on sale this week so decided to add this too. I think it's actually very decent looking restaurant dish!

The recipe for 2 persons

Duration: 30 minutes

The ingredients:

• 2 chicken breasts
• 400 g parsnip
• 150 g carrots
• 1 leek
• 250 g chestnut mushrooms
• 3 garlic cloves
• 100 g creme fraiche
• 4 sprigs thyme
• 35 ml dry white wine
• Olive oil
• Butter
• Salt & Butter

What you do:

1. Boil water in your kettle and peel the parsnips and carrots. Cut into coarse pieces. Put the carrot first in a pan with boiling water and a pinch of salt and cook for 5 minutes. Add the parsnips and cook for another 15 minutes until both are soft. 
2. Cut the leek into rings and heat a dash of olive oil with a small piece of butter in a skillet. Bake 1 cruched garlic clove for 1 minute. Add the sliced ​​leeks and the leaves from 1 sprig thyme, salt and pepper, turn the heat to low and simmer the leek for 15 minutes until the leek is soft but not discolored. Make sure you stir frequently. 
3. Smash the chicken somewhat flatter with a frying pan and sprinkle with salt and pepper. Melt 25 g butter in a skillet over medium heat and fry the chicken 8 to 10 minutes total, until golden brown and cooked through. Turn regularly. 
4. Cut the mushrooms into pieces. Heat another frying pan over medium-high heat with a splash of olive oil and 2 crushed cloves of garlic. Add the mushrooms and cook 3 to 5 minutes until the mushrooms are soft. Deglaze with the dry white wine and stir well. Add the creme fraice, salt, pepper and the remaining thyme leaves and let stand 1 to 2 minutes over low heat, before you turn off the heat. 
5. Meanwhile, the parsnip and carrot are now soft. Drain them well, add a piece of butter with a little pepper and a pinch of nutmeg (optionally) and mash finely (preferably with a masher, but it may also be done in the food processor). 
6. Spoon the mashed potatoes first on the plates. Place the chicken breasts on top and spread the creamy mushroom sauce over it. Serve with braised leeks on the side.

Enjoy!