INGREDIENTS

Chicken Breast with a Velouté of Turnips and White Beans with

  • 250 g white beans, dried
  • 1 small onion, peeled and cut into quarters
  • 1 large carrot, halved
  • 2 Bay leaves
  • 32 baby turnips
  • 1 pinch ground black pepper
  • 1200 g skinned chicken breasts
  • 40 g lemon juice, or juice of one lemon
  • 2 cloves garlic, crushed
  • 1 sprig fresh thyme
  • 2 cubes MAGGI Less Salt Chicken Stock, boiled with 600ml water
  • 2 tablespoons reduced fat cooking cream
  • 1 tablespoon fresh parsley, chopped
  • 1 teaspoon truffle oil
  • 2 tablespoons white vinegar
  • 2 tablespoons Olive oil
  • 1 tablespoon chives, chopped
  • 1 teaspoon Dijon mustard
NUTRITIONAL INFORMATION

Chicken Breast with a Velouté of Turnips and White Beans with

Source: https://www.maggime.com/en/recipes/Chicken%20Breast%20with%20a%20Velout%C3%A9%20of%20Turnips%20and%20White%20Beans/23840

  • Energy 429 (Kcal)
  • Protein 38 (g)
  • Carbohydrate 33 (g)
  • Total Fat 16 (g)
HOW TO PREPARE

Chicken Breast with a Velouté of Turnips and White Beans with

1
Soak the dried beans in cold water overnight, then drain and place in a sauce pan. Add plenty of cold water to cover, bring to a boil and add the onion, carrot and bay leaves. Simmer for 1 hour or until just tender. Drain, refresh under cold running water, and drain again discarding the flavorings. Season and set aside. Preheat the oven at 190 °C.
2
Dip the baby turnips in boiling water for a minute or so, then drain and refresh under cold running water. Peel the turnips thinly, cut into quarters and season with black pepper.
3
Marinate the chicken with lemon juice, garlic, thyme and bake covered in the oven for 25 to 30 minutes.
4
Meanwhile, put the white beans and the baby turnips in a sauce pan with the chicken stock and cream and bring to a boil. Simmer, uncovered, for 10 minutes or so, until the sauce is reduced by one-third. Check the seasoning and stir in the chopped herbs and truffle oil.
5
When the chickens are cooked, rest in a warm place for 10 minutes before serving. Strain off the pan juices into a small saucepan, heat until bubbling, then whisk in the white vinegar, olive oil, chopped chives and mustard.
6
Divide the turnips veloute and white beans into warmed serving plates. Serve the chicken on top and drizzle over the vinaigrette sauce to serve.
REVIEWS

Chicken Breast with a Velouté of Turnips and White Beans with

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