Sauteed Chicken with Parsnip, Apple, and Sherry Pan Sauce

Sauteed Chicken with Parsnip, Apple, and Sherry Pan Sauce
Photo by Tina Rupp

Ingredients

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

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

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