Sauteed Chicken with Parsnip, Apple, and Sherry Pan Sauce
['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']
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.
Attribution for Recipes (CC BY-SA 3.0):
The recipes displayed in this app have been crated using content available under the Creative Commons Attribution-ShareAlike 3.0 Unported (CC BY-SA 3.0) license. The recipes are based on the following dataset:
[Food Ingredients and Recipes Dataset with Images]
License: CC BY-SA 3.0
We would like to express our gratitude to the content creators who contributed to the dataset and shared their work under the CC BY-SA 3.0 license, allowing us to showcase and share these recipes with you.