Chicken Breast With A Velouté Of Turnips And White Beans Recipe | MAGGI® Arabia

Chicken Breast with a Velouté of Turnips and White Beans

The delectable French dish is a prefect entrée to serve your guests. Infused with the natural flavours of herbs, this dish is best served warm.

Ingredients

  • 250 g dried white beans
  • 1 small onion, peeled and cut into quarters
  • 1 large carrot, halved
  • 2 bay leaves
  • 32 baby turnips
  • Pinch of 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® Chicken Bouillon Less Salt, boiled in 600 ml water
  • 2 tablespoon low fat cooking cream
  • 1 tablespoon fresh parsley, chopped
  • ½ teaspoon truffle oil
  • 2 tablespoons white vinegar
  • 2 tablespoons olive oil
  • 1 tablespoon chives, chopped
  • ½ teaspoon dijon mustard

How to Prepare

  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 tender. Drain and refresh under cold running water.
  2. Dip the baby turnips in boiling water for a min 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 in the oven for 25 to 30 mins.
  4. Meanwhile, place the white beans and the baby turnips in a saucepan with the MAGGI® Chicken Bouillon Less Salt cube and cream and bring to a boil. Simmer, uncovered, for 10 mins or so, until the sauce is reduced by one-third. Check the seasoning and stir in the chopped herbs and truffle oil.
  5. Once the chicken is cooked, place in a warm place for 10 mins 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.

Nutritional Info

Energy: 429.00 Kcal
Protein: 38.00 g
Carbohydrate: 33.00 g
Fats: 16.00 g

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