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Sauteed Chicken with Parsnip, Apple, and Sherry Pan Sauce

Name: Sauteed Chicken with Parsnip, Apple, and Sherry Pan Sauce
Cuisine: french
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

A small grocery run gets this on the table.

Ingredients

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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.

Recipes sourced from Epicurious.com.

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