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Categories:Viewed: 41 - Published at: 2 years ago
Ingredients
- 1 3/4 lbs rutabaga, peeled and coarsely chopped
- 2 cloves garlic, peeled
- 4 tbsp (1/2 stick) butter, chopped
- 1 tbsp small oregano leaves
- 2 None boneless skinless chicken breasts, halved lengthwise
- 8 None sage leaves
- 4 slices bacon
- 1 tbsp vegetable or olive oil
- 1/2 cup marsala wine
Method
- Cook the rutabaga and garlic in a large saucepan of boiling, salted water for 15 mins or until tender. Drain and return to the pan. Place on low heat. Cook, shaking the pan occasionally, for 1 min or until slightly dry. Coarsely mash. Using an immersion blender, blend until almost smooth. Season.
- Melt 3 tbsp of the butter in a small saucepan on moderate heat. Add the oregano and cook and stir for 1 min or until the oregano is crisp and the butter golden. Pour the butter over the rutabaga puree and stir to combine. Cover to keep warm.
- Meanwhile, place chicken on a clean work surface. Top each piece with 2 sage leaves and 1 slice of bacon. Secure with toothpicks.
- Heat the oil and the remaining butter in a large skillet on medium-high heat. Cook the chicken, bacon-side down, for 3 mins. Turn and cook for 2 mins more or until golden and cooked through. Transfer to a heatproof plate. Cover and let stand for 5 mins. Add the marsala to the pan and bring to a boil. Boil for 2 mins or until reduced by half.
- Divide the mash among the serving plates. Top with chicken. Serve drizzled with sauce.
