Skip to main content
Epicurious

Sauteed Chicken with Parsnip, Apple, and Sherry Pan Sauce

3.7

(12)

Image may contain Food Lunch Meal Dish Plant Supper and Dinner
Sauteed Chicken with Parsnip, Apple, and Sherry Pan SauceTina Rupp

Recipe information

  • Yield

    Makes 4 servings

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

Preparation

  1. Step 1

    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.

    Step 2

    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.

    Step 3

    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.

TagsSherryAlcoholBeveragesChicken BreastChickenPoultryParsnipRoot VegetableVegetableAppleFruitMainDinnerGluten FreeNut FreeSauteBon Appétit
Read More
Mango Sticky Rice
Khao niaow ma muang, or steamed coconut sticky rice with ripe mango, is a classic in Thai cuisine—and you can make it at home.
Easy Egg Custard
With just a handful of ingredients, this old-fashioned egg custard is the little black dress of dinner party desserts—simple and effortlessly chic.
Simple Hot Cocoa for One
With rich chocolate flavor and easy customization, this hot cocoa recipe is just the one you want to get you through winter.
Béchamel Sauce
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Oxtail Guisado
A slow-simmering, comforting braise delivering healing to both body and soul.
Kale and Brussels Sprouts Salad
Crunchy and crowd-pleasing, this salad can be prepared in advance and customized to your heart’s content.
Dulce de Leche
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
Gourmet’s Classic Ratatouille
Summer’s best produce cooked into one vibrant, silky, flavor-packed dish.