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

• 4 6- to 8-ounce skinless boneless chicken breast halves, pounded to 1/2-inch thickness

• 1 cup dry Sherry
• 2 tablespoons butter

Description

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