Sauteed Chicken With Parsnip Apple And Sherry Pan Sauce Recipes

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SAUTEED CHICKEN WITH PARSNIP, APPLE, AND SHERRY PAN SAUCE



Sauteed Chicken with Parsnip, Apple, and Sherry Pan Sauce image

Provided by Jill Silverman Hough

Categories     Chicken     Poultry     Vegetable     Sauté     Christmas     Quick & Easy     Apple     Parsnip     Sherry     Winter     Thyme     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 7

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

Steps:

  • 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.
  • 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.
  • 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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