Make the vegetables. Heat up a sauté pan and add the sugar and let cook until sugar melts. Add 1 tablespoon butter and the apples and caramelize for 30 seconds; add the wine and let simmer for 2-3 minutes, being careful to not overcook the apples. Add the chopped rosemary, remove from heat and reserve.
In a separate skillet, heat 2 tablespoons grapeseed oil. Once hot, add the cabbage and sauté for 1 minute. Next, add the turnips and mushrooms and continue to cook for 2 minutes. Add 1 tablespoon butter and 1/2 the shallots; deglaze with 2 tablespoons chicken stock and season to taste with salt and cayenne. Cook until the turnips and cabbage are soft, about 3 minutes.
Remove from heat, combine with apples and reserve.
Make the schupfnudeln. Place the par-boiled potatoes on a baking sheet in a 300 degree F oven and let cook for about 3 minutes to dry out; remove. Once cool, press through a potato press into a bowl and add yolks, starch and flour and season with nutmeg, pepper and salt. Mix the dough to combine, being careful not to over work. Remove the dough to a floured surface and roll out about 1 inch thick.
Cut into 1/2 inch pieces and roll each between your hands to make 2 inch long, pencil-shaped noodles. Blanch each in salt water for 1 minute and remove to an ice bath. Heat 1 tablespoon each of butter and grapeseed oil in a sauté pan; once hot, add the drained Schupfnudeln and sauté until golden crisp, about 90 seconds. Reserve.
Make the sauce. Combine syrup, shallots and vinegar in a sauce pan and reduce until it reaches a syrupy consistency. Add the reduced stock and bring to a boil; whisk in 1 tablespoon butter, season with salt and cayenne and reserve.
Make the chicken. Preheat the oven to 325 degrees F. Season the chicken breasts with salt and pepper. Heat 1 tablespoon grapeseed oil in a large oven-safe sauté pan and when hot, add the chicken. Sauté for 2 minutes then transfer to the bottom rack of the oven (so the skin will get crispier). Cook for about 10 minutes, remove from the oven and discard oil. Flip the breasts over, add 2 tablespoons butter, and let cook for 2-3 minutes more over low heat. Reserve and drizzle with silan.
For the pickled jalapenos, combine the jalapenos with sugar and rice vinegar and set aside to marinate.
Make the Apple-Pea Shoot Salad. In a small bowl, combine pea shoots, apples, 1 tablespoon olive oil, lemon juice, pinch of cayenne, salt and sugar and toss to combine.
Plating: Place the vegetables in the middle of the plate and top with about 5 or 6 schupfnudeln. Slice the chicken breast in half and arrange on top; place some of the apple-pea shoot salad on top and sprinkle with pickled jalapenos. Spoon sauce around the plate and serve immediately.
