Sautéed Chicken With Parsnip, Apple, And Sherry Pan Sauce

Image of Sautéed Chicken With Parsnip, Apple, And Sherry Pan Sauce, Bon Appetit Magazine
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Ingredients

  • 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
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  • 4 6- to 8-ounce skinless boneless chicken breast halves, pounded to 1/2-inch thickness
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  • 1 cup dry Sherry
  • 2 tablespoons butter

Description

Diced Apples And Parsnips Add Great Texture And Sweetness To These Simple And Delicious Chicken Breasts.

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