Chicken With Mashed Potatoes, Frizzled Parsnips, Basil Oil Recipe

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Servings: 4


Cost per serving $0.58 view details
  • Vegetable oil for deep frying
  • 1 x parsnip peeled, and cut into thin strips Kosher salt to taste
  • 3/4 lb Yukon Gold potatoes whole, if small, halved if large, peeled Kosher salt to taste
  • 2 med shallots thinly sliced
  • 2 tsp unsalted butter
  • 1/2 c. well-shaken low-fat buttermilk Freshly-grnd black pepper to taste
  • 1/2 c. fresh basil leaves - (packed) blanched
  • 1/4 x extra virgin olive oil
  • 1 pch kosher salt
  • 1 Tbsp. extra virgin olive oil
  • 2 x garlic cloves minced
  • 1 head escarole - (abt 1 lb) cut 1" pcs Kosher salt to taste Freshly-grnd black pepper to taste
  • 4 x chicken scaloppini - (6 ounce ea) Kosher salt to taste Freshly-grnd black pepper to taste
  • 1 Tbsp. extra virgin olive oil
  • 1 Tbsp. unsalted butter An empty 15- to 16-ounce can opened on both sides


  1. Parsnips: In a heavy saucepan, pour sufficient oil to reach a depth of 1 inch and heat to 360 degrees on a deep-fat thermometer. Fry parsnip strips in batches till golden, transferring with a slotted spoon to paper towels to drain. Season frizzled parsnip with salt.
  2. Mashed potatoes: Combine the potatoes with sufficient salted water to cover by 1 inch in a saucepan and simmer till tender, about 20 min. While the potatoes are simmering, cook the shallots in butter in a small nonstick skillet over medium-high heat, stirring, till softened and deep golden brown, about 8 min. Drain potatoes, return to saucepan, and coarsely mash with a potato masher. Stir shallots into potatoes with buttermilk and season with salt and pepper. Place the pot over low heat, with a lid slightly ajar, to keep hot.
  3. Meanwhile, make the Basil Oil: In a blender, puree the basil, oil, and salt. Using a fine-meshed sieve, strain the basil oil and transfer it to a squeeze bottle. Set aside.
  4. Escarole: Heat the oil in a large skillet over medium-high heat. Add in the garlic and cook, stirring, till fragrant, about 1 minute. Add in the escarole in 3 batches, tossing each batch with tongs till wilted before adding the next, and season with salt and pepper. Reduce the heat to medium-low and cook, covered, till tender, about 3 min. Raise the heat to high, remove the lid, and cook till most of the liquid has evaporated, about 2 min more. Transfer the escarole to a kitchen towel and wring out excess liquid. Return the escarole to the skillet and set aside covered to keep hot.
  5. Chicken: Season the scaloppini with salt and pepper. Heat the oil and butter in a large skillet over medium-high heat. Add in the scaloppini and cook, turning once, till lightly browned and just cooked through, about 4 min. Transfer the scaloppini to a cutting board and cut them in into 3-inch wide pcs.
  6. Place the empty can on a plate and spoon in some of the mashed potato, top with some of the chicken, and then some of the greens. Repeat to make 3 more layers and press down gently to compact them. Carefully remove the can and make 3 more "towers". Top each tower with some of the frizzled parsnips and drizzle some the basil oil around. Serve immediately.
  7. This recipe yields 4 servings.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 101g
Recipe makes 4 servings
Calories 172  
Calories from Fat 103 60%
Total Fat 11.63g 15%
Saturated Fat 3.99g 16%
Trans Fat 0.0g  
Cholesterol 13mg 4%
Sodium 44mg 2%
Potassium 367mg 10%
Total Carbs 15.85g 4%
Dietary Fiber 1.2g 4%
Sugars 0.55g 0%
Protein 2.01g 3%
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