Sauteed Chicken with Parsnip, Apple, and Sherry Pan Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
4 tablespoons olive oil, divided |
1 large parsnip, peeled, trimmed, cut into 1/2-inch pieces (about 1 1/2 cups) |
1 large granny smith apple, peeled, cut into 1/2-inch pieces (about 1 3/4 cups) |
2 teaspoons chopped fresh thyme plus sprigs for garnish |
4 6- to 8-ounce skinless boneless chicken breast halves, pounded to 1/2-inch thickness |
1 cup dry sherry |
2 tablespoons butter |
Directions:
1. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add parsnip; sauté until beginning to brown, about 2 minutes. Add apple and chopped thyme; cook until parsnip and apple are tender, about 6 minutes. Transfer parsnip mixture to plate.
2. Sprinkle chicken with salt and pepper. Heat remaining 2 tablespoons oil in same skillet over medium-high heat. Add 2 chicken breasts; sauté until cooked through and golden, about 3 minutes per side. Transfer chicken to platter; tent with foil to keep warm. Repeat with remaining 2 chicken breasts.
3. Add Sherry to same skillet. Stir over medium-high heat, scraping up browned bits. Add parsnip mixture and cook until liquid is reduced by half, about 2 minutes. Remove from heat and stir in butter. Season sauce with salt and pepper. Spoon over chicken; garnish with thyme sprigs.
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