1. Dice bacon. Fry it until crisp. Set bacon aside. 2. Dice chicken and fry it in bacon grease. Cook until pieces are starting to brown. 3. Set aside chicken. 4. Start steaming parsnips. 5. Melt 2 T butter in a frying pan. Once melted, add shallots and garlic. Saute until the shallots begin to soften. Add 1/4 t each of nutmeg and cinnamon. Add zucchini. 6. Saute until zucchini is soft. 7. Lower heat and add cream. Once the cream begins to steam, add cheese. Add the chicken into the sauce and stir until coated. Add more nutmeg and cinnamon if needed. 8. To serve: place steamed parsnips on plate, cover with chicken and sauce. Add shredded cheese and crumbled bacon. Garnish with capers. ---------------------------------------------------------------------------
Nutrition
Ingredients
