Lemon-Rosemary Chicken with Parsnip Puree

• 6 medium parsnips
• 3 clove garlic
• 1 1/2 c. chicken broth
• 4 skinless, boneless chicken-breast halves
• 1 1/2 tsp. lemon zest
• 1 tsp. fresh rosemary
• 1/4 tsp. salt
• 1/4 tsp. ground black pepper
• 2 tbsp. olive oil
• 1/2 c. fennel
• 1/2 c. red onion
• 1 large pear
• 1/2 c. dried cranberries
• 1 tbsp. fresh lemon juice
• 1 tbsp. honey
• 1/4 tsp. salt

1. In a saucepan, combine parsnips, garlic, and chicken broth.
2. Bring to a boil; reduce heat and simmer, covered, until parsnips are soft, about 20 minutes.
3. With slotted spoon, transfer parsnips and garlic to a food processor.
4. Process until smooth, adding cooking broth as needed.
5. Keep warm.
6. Pound chicken breast halves to an even thickness.
7. Sprinkle with lemon zest, fresh rosemary, and 1/4 tsp each salt and pepper.
8. In a large nonstick skillet, heat 1 tablespoon olive oil over medium-low heat.
9. Add fennel and red onion.
10. Saute 8 minutes.
11. Add pear, dried cranberries, lemon juice, and honey, and 1/4 tsp salt to skillet.
12. Increase heat to medium-high and saute 3 minutes.
13. Turn mixture into a bowl.
14. Heat 1 tablespoon olive oil in same skillet over medium-high heat.
15. Add chicken breasts and cook 3 minutes per side or until cooked through.
16. Spoon puree onto 4 plates.
17. Top each with a chicken breast and pear mixture.

parsnips, clove garlic, chicken broth, skinless, lemon zest, fresh rosemary, salt, ground black pepper, olive oil, fennel, red onion, pear, cranberries, lemon juice, honey, salt

Taken from www.delish.com/recipefinder/lemon-chicken-parsnip-puree-4381 (may not work)