Sautéed Chicken with Parsnip, Apple, and Sherry Pan Sauce

Name: Sautéed Chicken with Parsnip, Apple, and Sherry Pan Sauce
Yield: 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

By Jill Silverman HoughPhotography by Tina Rupp

November 2, 2008

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Recipe notes