This is slightly adapted from a recipe I created for Bon Appétit magazine, for an article featuring parsnips. It exemplifies one of my favorite ways to jazz up a simple pan-seared protein: while the meat is resting, deglaze the pan with a flavorful liquid—in this case, sherry—to make a pan sauce. (For more about how to make a pan sauce, read this post.)
Serves 4
- 1/4 cup olive oil, divided
- 1 large parsnip, cut into 1/2-inch dice (about 1 1/2 cups)
- 1 large tart green apple, such as Granny Smith, cut into 1/2-inch dice (about 1 1/2 cups)
- 2 teaspoons fresh thyme leaves, plus sprigs for garnish
- 2 teaspoons coarse kosher salt, divided, or more to taste
- 1 teaspoon freshly ground black pepper, divided, or more to taste
- Four 6- to 8-ounce chicken breasts, pounded to 1/2-inch thick
- 1 cup dry sherry
- 2 tablespoons unsalted butter
In a large skillet over medium-high heat, warm 2 tablespoons of the olive oil. Add the parsnip and cook, stirring occasionally, for 2 minutes. Add the apple, thyme leaves, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper and cook until the parsnip and apples are lightly browned, 1 to 2 minutes. Transfer to a plate.
In the same skillet over medium-high heat, warm the remaining 2 tablespoons of olive oil. Sprinkle both sides of the chicken with the remaining 1 teaspoon of salt and 1/2 teaspoon of pepper and cook until browned on one side, about 4 minutes. Turn and continue to cook until cooked through, 2 or 3 minutes. Transfer the chicken to plates or a platter and let it rest, loosely covered with foil.
Add the sherry to the skillet and cook over medium-high heat, stirring scraping up the browned bits on the bottom of the pan. Add the parsnip mixture and cook, stirring occasionally, until the sherry is reduced by half and the apples and parsnip are tender, about 2 minutes. Remove from the heat and add the butter, stirring until it melts. Taste and add more salt and/or pepper if you like.
Spoon the parsnip, apples, and pan sauce over the chicken. Garnish with thyme sprigs and serve.
