Sauteed Chicken with Parsnip, Apple, and Sherry Pan Sauce

Ingredients

• 1 cup dry Sherry
• 1 large parsnip (about 1 1/2 cups)
• fresh thyme sprigs
• 4 6- to 8-ounce skinless boneless chicken breast halves
• 2 tablespoons butter
• 2 teaspoons fresh thyme
• 4 tablespoons olive oil
• + 1 more ingredients
• • 1 large Granny Smith apple (about 1 3/4 cups)

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 ...

View full recipe at Epicurious