How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Sauteed Chicken With Parsnip, Apple, And Sherry Pan Sauce ?

You need 7 ingredients. The key ingredients include: 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, and more.

Is Sauteed Chicken With Parsnip, Apple, And Sherry Pan Sauce suitable as meat & poultry?

Yes, Sauteed Chicken With Parsnip, Apple, And Sherry Pan Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

How do I store leftover Sauteed Chicken With Parsnip, Apple, And Sherry Pan Sauce ?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sauteed Chicken With Parsnip, Apple, And Sherry Pan Sauce Recipe

Name: Sauteed Chicken With Parsnip, Apple, And Sherry Pan Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
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

Sauteed Chicken With Parsnip, Apple, And Sherry Pan Sauce – a delicious recipe with olive oil, parsnip, apple, thyme, chicken breast halves, Sherry. Easy to follow and perfect for any occasion.

Serves 4 Meat & Poultry

Servings: persons

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

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
363 kcal
Category
Meat & Poultry

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