Ingredients:

  • 4 Large Boneless, Skinless Chicken Breasts (approx. 7 oz each)
  • 1 Tbsp Kosher Salt
  • 1 tsp Freshly Ground Black Pepper
  • 2 Tbsp Unsalted Butter, for searing
  • 2 Tbsp High Heat Oil (e.g., Avocado or Grapeseed)
  • 4 sprigs Fresh Thyme or Rosemary (optional)
  • 1 lb Parsnips, peeled and roughly chopped
  • 1 lb Yukon Gold Potatoes, peeled and roughly chopped
  • 1/2 cup Whole Milk
  • 1/4 cup Heavy Cream
  • 4 Tbsp Unsalted Butter, cut into cubes (for puree)
  • Salt and White Pepper, to taste
  • 1 small Shallot, finely minced
  • 1/4 cup Dry White Wine (e.g., Sauvignon Blanc)
  • 1 cup Chicken Stock (low sodium)
  • 1 Tbsp Fresh Tarragon, finely chopped
  • 1 Tbsp Cold Unsalted Butter, for finishing the sauce

Instructions:

  1. Fill your container with water and preheat the immersion circulator to 145°F (63°C).
  2. Pat the chicken breasts dry and season generously with salt and pepper. Place one chicken breast in each vacuum or freezer bag, optionally adding a sprig of thyme/rosemary. Seal the bags, ensuring all air is removed.
  3. Once the water bath is stable, gently place the bagged chicken into the water. Cook for a minimum of 1 hour 15 minutes.
  4. Place the chopped parsnips and potatoes in a saucepan. Cover with cold, salted water. Bring to a boil, then simmer until the vegetables are fork-tender (about 15–20 minutes).
  5. Thoroughly drain the cooked vegetables. Return them to the hot pan and let them steam for 2 minutes to evaporate excess moisture.
  6. In a separate small saucepan, gently heat the milk and heavy cream until warmed through. Keep warm.
  7. Remove the chicken from the water bath and immediately pat it bone-dry using paper towels. Heat the high-heat oil and 2 Tbsp of butter in the skillet over high heat until the butter foams.
  8. Place the dry chicken breasts into the hot pan. Sear for 60–90 seconds per side, basting constantly with the foaming butter/oil mixture until a deep, golden crust forms. Remove the chicken and rest it tented loosely with foil.
  9. Reduce the heat to medium. Add the minced shallot to the residual fat and pan drippings (the fond). Cook for 1 minute until fragrant.
  10. Pour in the white wine. Scrape up all the brown bits from the bottom of the pan. Reduce the wine by half (about 2 minutes). Add the chicken stock and reduce until the sauce coats the back of a spoon (approx. 5–7 minutes).
  11. While the sauce reduces, pass the cooked vegetables through a potato ricer or food mill. Slowly beat in the warm milk/cream mixture and the 4 Tbsp of cold butter cubes until smooth and luxurious. Season with salt and white pepper. Keep warm.
  12. Remove the sauce from the heat. Whisk in the final tablespoon of cold butter (monté au beurre) to thicken and shine the sauce. Stir in the chopped fresh tarragon. Adjust seasoning.
  13. Spoon a generous dollop of parsnip puree onto the plate. Slice the chicken breast and fan the slices over the puree. Spoon the tarragon jus around the plate and serve immediately.