We had the most delicious meal today and I had to share this new recipe. Every week we get a box of fresh, organic, local produce delivered to our front door. I love it because I never know what will show up and sometimes there are things we've never tried before-like parsnips. Included in each box is a page of recipes using the various items from the box. Everything is fresh and in season and grown right down the road. It makes some really delicious eating!
Sauteed Chicken with Parsnip, Apple, and Sherry Pan Sauce
4 Tb olive oil
1 1/2 C parsnip, peeled, trimmed & cut into 1/2-in pieces
1 3/4 C peeled, chopped apple
2 tsp chopped fresh thyme plus sprigs for garnish
4 skinless, boneless chicken breast halves (approx. 6-8 oz each)
1 C dry Sherry (I used vanilla as a substitute)
2 Tb butter
Heat 2 Tb oil in skillet over medium-high heat. Add parsnip: saute 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 & pepper. Heat remaining 2 Tb oil in same skillet over medium-high heat. Add chicken breasts; saute until cooked through and golden, about 3 minutes per side. Transfer chicken to plate. Add Sherry (or vanilla) 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. Spoon over chicken; garnish with thyme sprigs.
(Original recipe from Bon Appetit, March 2006.)
This was a quick and easy dish and I discovered that parsnips are easy to use. They cooked up very soft and tender and were the perfect balance to the tartness of the apple.
No garbage today!