Sweet Tangy Creamy Chicken with Apple Beet Puree

How To Make Sweet Tangy Creamy Chicken with Apple Beet Puree

1. Cut open chicken breast, so as it’s flat.
2. Season with salt, pepper, paprika, and BBQ Spice.
3. Pan fry your chicken breast, using 2 Tablespoons of olive oil for 5 minutes on both sides.
4. Add a splash of water and let it cook for 2 minutes; this will help keep the moisture.
5. Remove it from the pan and put in an airtight container.
6. Boil your Baby Potatoes and Baby
   Carrots in one pot, for 10 minutes, adding salt in the water, for seasoning.
7. Remove them from the stove once done.
8. Add the Koo Beetroot (drain the Beetroot Vinaigrette), 1 whole Apple, 1 Garlic Clove, Lemon Juice and 2 Tablespoons of Olive Oil inside a blender, and blend together.
9. Add some of water if the paste is too thick to blend. In a heated pot, add the Beetroot Mixture, keep stirring on medium heat, until it creates a puree, that’s well mixed together.
10. In the pan you used to fry the Chicken, add 1 Tablespoon of Oil and fry the Cucumber, Baby Spinach and Pattypan, using the mixed dry herbs to season, for 3/4 minutes.
11. Set that aside in an open container to avoid it getting soggy and soaking in water.
12. In the same pan, add the cream milk and bring to boil for 1 minute, add 5 Tablespoons of Mayonnaise, Salt and Pepper, Chilli Flakes, 3 Tablespoons Chutney.
13. Stir on medium heat for 5 minutes, then add the parmesan Cheese Powder at the very end, for your sauce to be complete, then add the Chicken Breast back into the Sauce, for it to soak up the flavors.
14. Add a bit of cream milk if it’s too thick.
15. Season the Potatoes and Carrots with pinches of, Paprika, Salt, Pepper, and BBQ Spice, drizzle a bit of oil and oven bake for 10/12 minutes.
16. Assemble your plate the best desired way.