Sauteed Chicken with Parsnip, Apple, and Sherry Pan Sauce

Ingredients for Sauteed Chicken with Parsnip, Apple, and Sherry Pan Sauce

• 60ml olive oil, divided

• 1 large parsnip, peeled, trimmed, cut into 1/2-inch pieces (about 350ml )

• 1 large Granny Smith apple, peeled, cut into 1/2-inch pieces (about 275g )

• 2 teaspoons chopped fresh thyme plus sprigs for garnish

• 4 6- to 230g skinless boneless chicken breast halves, pounded to 1/2-inch thickness

• 230g dry Sherry

• 2 tablespoons butter

How to make Sauteed Chicken with Parsnip, Apple, and Sherry Pan Sauce

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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.