Roasted Mustard & Onion Chicken Breast with a Turnip Mash & Fresh Herbs

Preheat the oven to 200C.

Bring a saucepan of water to the boil, add the stock and stir until dissolved. When dissolved remove from the heat and set aside.

Peel and chop the turnip into small pieces.

Place the turnip in a saucepan and cover with water. Place over high heat and bring to the boil.

Continue to boil the turnip until softened completely and easily pierced with a fork (around 15mins).

Peel and finely slice the brown onion.

Slice the white mushrooms.

Finely chop the garlic and parsley.

Heat some olive oil over medium-high heat.

Season the chicken with salt and pepper.

Place the chicken in the pan and sear on both sides until golden brown and remove from the heat.

Transfer the chicken to a baking tray and place in the oven to roast until cooked through (10-15mins).

Heat some olive oil in a saucepan over medium heat.

Add the onions and garlic and sautee until the onion is translucent.

Add the fresh thyme and mushrooms and continue to sautee until the mushrooms have softened.

Pour in the stock, coconut milk and mustard and stir to combine.

Lower the heat and simmer the sauce until slightly reduced.

Drain the turnip and return to the saucepan.

Season the turnip with salt and pepper and then mash.

Distribute the mashed turnip among serving plates.

Remove the chicken from the oven when cooked and distribute among serving plates.

Spoon the mustard-onion sauce over the chicken.

Garnish with the parsley and serve.