Chicken breast with celery puree and sweet potato with Vitalis

This chicken breast with celery and sweet potato puree recipe is delicious! We have prepared it with the WMF Vitalis Aroma steamer. It is a very balanced and nutritional recipe, and having been steamed, makes it much healthier and preserves all its nutrients.

Steaming is a way of gently cooking vegetables, fish and white meats . It is a cooking technique that allows us to preserve the valuable vitamins in our food, while maintaining the flavour and colours.

Steam cooking works by boiling water and raising the steam without the ingredients being in direct contact with the boiling water. With this cooking method, we achieve that the food is cooked at a slow heat, with very little fat.

WMF Vitalis Aroma Pot

Ingredients

For the chicken breasts:

• 4 chicken breasts
• 1 l of chicken broth
• ½ teaspoon peppercorns
• 2 bay leaves
• 2 sprigs of thyme
• 1 clove of garlic
• 1 red chilli
• Salt and ground pepper
• Cajun Spices
• Rapeseed oil for frying
• 80 ml pumpkin seed oil

For the celery puree:

• 500 g chopped celery
• 1 l of milk
• 800 ml of water
• 2 sprigs of thyme
• 1 clove of garlic
• The skin of 1/2 lemon
• Salt and pepper
• 100 g butter

For the sweet potato:

• 3 sweet potatoes
• Rapeseed oil for frying
• Salt and ground pepper
• ½ teaspoon honey
• 1 teaspoon butter
• ¼ bunch of parsley

Vitalis Aroma by WMF

Preparation

1. Carefully remove the skin from the breasts. Place them in a still-cold pan , add salt, and cover with baking paper.
2. Place a saucepan or smaller frying pan on top of the baking paper to keep the chicken flat on the bottom and prevent the skin from curling when roasting. Heat the pan and brown the chicken breasts until the skin is golden brown. Brown on both sides over a low heat until crispy. Set aside.
3. Fill the WMF Vitalis steamer with the chicken stock and heat over medium heat. Add the peppercorns, bay leaves, 2 sprigs of thyme, a clove of garlic and the chilli and bring to the boil.
4. Season the chicken breasts with salt, pepper and Cajun spices on both sides and fry them evenly in a pan with a little rapeseed oil, then transfer them to the steamer insert, which you have inserted into the Vitalis. Steam them over the chicken stock at 75°C for approximately 10 to 12 minutes (this will steam the chicken breasts with the aroma of the stock, absorbing some of its flavour). After this time, remove them and set aside.
5. Meanwhile, make the celery puree: heat the milk with the water in a pot and add 2 sprigs of thyme, a peeled garlic clove, ½ lemon peel, salt and pepper to bring it to a boil. Peel the celery and cut it into large pieces and add it to the mixture. When the celery is boiled to a soft consistency, drain the liquid and remove the thyme, lemon peel and garlic clove.
6. Add 100g of butter to the celery, let it melt and puree using a blender . Season to taste with salt and pepper.
7. For the sweet potatoes, peel them and cut them into cubes, about the size of a thumb.
8. Heat some rapeseed oil in a frying pan and then fry the potato cubes over a low heat until soft. Season with salt, pepper and the honey-butter glaze.
9. Before serving, sprinkle the chicken breasts with pumpkin seeds, oil and season again with some Cajun spices. Wash the parsley, chop it very finely and sprinkle it on top. You now have your delicious chicken breast with celery and sweet potato puree!

Vitalis Aroma by WMF