Sautéed Chicken With Celery-Root Puree And Chestnuts

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4 tablespoons unsalted butter

1 celery root (1 1/4 pounds), peeled and cut into 1/2-inch pieces

1/2 cup heavy cream

2 cups water


1 cup vacuum-packed roasted chestnuts, quartered

4 celery ribs, thinly sliced on the diagonal

Pinch of ras el hanout (optional)

Freshly ground pepper

1 cup chicken stock

2 tablespoons extra-virgin olive oil

4 skinless, boneless chicken breasts, pounded 1/2 inch thick

2 tablespoons snipped chives

1 tablespoon chopped tarragon

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