Sauteed Chicken with Parsnip, Apple, and Sherry Pan Sauce
Sauteed Chicken with Parsnip, Apple, and Sherry Pan Sauce is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Heat 2 tablespoons oil in heavy large skillet over medium-high heat.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionHeat 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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.