Chicken Alfredo with Comté sauce and root vegetables

Cook the root vegetables: carrots are ready after about 20 minutes, when just cooked through, before they turn mushy; the turnips take longer.

Remove the connective tissue from the chicken breast, which gets tough or rubbery when cooked.

Season the chicken on both sides with gray salt or fleur de sel, rub with olive oil and refrigerate until ready to cook.

Chop the onions for the sauce.

Sear the chicken breast on one side in butter and oil for five minutes; remove and set aside.

Sweat the onions about five minutes. Add smoked paprika, deglaze with Chardonnay and reduce to dry; add mustard and heavy cream and cook 10 minutes.

Blend the sauce smooth in a powerful blender.

Return the seared chicken to the skillet, cover with the sauce, bring to a boil and cook 15 minutes on low heat.

Cut the vegetables to the desired shape. Remove the chicken from the sauce.

Add the Comté to the sauce, bring to a boil, blend again and pass through a sieve.

Finish with a little drizzle of vin jaune (optional).