Sauteed Chicken with Parsnip, Apple, and Sherry Pan Sauce
Sauteed Chicken with Parsnip, Apple, and Sherry Pan Sauce might be just the main course you are searching for. This recipe covers 23% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free and primal recipe has 471 calories, 37g of protein, and 24g of fat per serving. This recipe serves 4. If you have thyme plus sprigs, parsnip, chicken breast halves, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.
Instructions
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.