Seared Chicken Breast | Parsnip (Seared, Puree, Crisps) | White Wine Pan Sauce — 4 Formats
Experimented with 4 formats where I vary the cut of the chicken and the plate groupings. Tried to generally keep 3-5 dots of puree and 5-6 whole parsnip pieces for the compositions.
by Outrageous-Capital-3
3 Comments
grabmebytheproton
Sauce from 4, chicken from 1, parsnip from 3. That skin looks incredible, so don’t put anything on top of it. Not sure I love the singular color (aside from the micros), but it does all looks properly cooked.
dysfunkti0n
I think I like 3 the most.
wltmpinyc
I like the chicken in the first picture and the parsnips in the third picture. I would plate it like that with the split breasts next to the zig zag of parsnips. I would also put much more sauce underneath both
3 Comments
Sauce from 4, chicken from 1, parsnip from 3. That skin looks incredible, so don’t put anything on top of it. Not sure I love the singular color (aside from the micros), but it does all looks properly cooked.
I think I like 3 the most.
I like the chicken in the first picture and the parsnips in the third picture. I would plate it like that with the split breasts next to the zig zag of parsnips. I would also put much more sauce underneath both