Chicken with Celery Root Puree

Directions

1. Sprinkle chicken with pepper and salt. In a large nonstick skillet, heat 2 teaspoons oil over medium heat. Brown chicken on both sides. Remove chicken from pan.
2. 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.
3. 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 165°.
4. Remove chicken; keep warm. Cool vegetable mixture slightly. Process in a food processor until smooth. Return to pan and heat through. Serve with chicken.