Chicken With Celery Root Puree

• 4 boneless skinless chicken breast halves (6 ounces each)
• 1/2 teaspoon pepper
• 1/4 teaspoon salt
• 3 teaspoons canola oil, divided
• 1 large celery root, peeled and chopped (about 3 cups)
• 2 cups chopped peeled butternut squash
• 1 small onion, chopped
• 2 garlic cloves, minced
• 2/3 cup unsweetened apple juice

1. Sprinkle chicken with pepper and salt. In a
2. coated with cooking spray, heat 2 teaspoons oil over medium heat. Brown chicken on both sides. Remove chicken from pan.
3. In same pan, heat remaining oil over medium-high heat. Add celery root, squash and onion; cook and stir until squash is crisp-tender. Add garlic; cook 1 minute longer.
4. Return chicken to pan; add apple juice. Bring to a boil. Reduce heat; simmer, covered, 12-15 minutes or until a thermometer inserted in chicken reads 165u0b0.
5. Remove chicken; keep warm. Cool vegetable mixture slightly. Process in a food processor until smooth. Return to pan and heat through. Serve with chicken.

chicken breast halves, pepper, salt, canola oil, celery root, butternut squash, onion, garlic, apple juice

Taken from www.tasteofhome.com/recipes/chicken-with-celery-root-puree/ (may not work)