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