Sauteed Chicken With Parsnip Apple And Sherry Pan Sauce Recipes

SAUTEED CHICKEN WITH PARSNIP, APPLE, AND SHERRY PAN SAUCE

Sauteed Chicken with Parsnip, Apple, and Sherry Pan Sauce image

Provided by Jill Silverman Hough

Categories Chicken Poultry Vegetable Sauté Christmas Quick & Easy Apple Parsnip Sherry Winter Thyme Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 7

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

Steps:

Heat 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.

SAUTEED CHICKEN WITH APPLES

Sauteed Chicken with Apples image

A quick, delicious meal of sauteed apples and chicken. Add a salad or a vegetable and you've got dinner.

Provided by JoeC

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 30m

Yield 2

Number Of Ingredients 8

Ingredients

3 tablespoons peanut oil
2 medium skinless, boneless chicken breasts, cubed
2 unpeeled apples, cored and cubed
1 tablespoon grated ginger, or more to taste
1 bunch green onions, chopped
2 cups sliced mushrooms
2 tablespoons honey
salt and ground black pepper to taste

Steps:

Heat peanut oil in a large frying pan or wok over medium heat. Add chicken, apples, and ginger; cook and stir for 2 to 3 minutes. Add green onions and continue to saute until chicken is almost cooked through and apples start to soften, 5 to 6 minutes more.
Stir in mushrooms, honey, salt, and pepper; continue to saute until chicken pieces are no longer pink in the centers and juices run clear, about 5 minutes more. Serve.

Nutrition Facts : Calories 493.6 calories, Carbohydrate 47.4 g, Cholesterol 64.6 mg, Fat 23.7 g, Fiber 7 g, Protein 28.3 g, SaturatedFat 4.3 g, Sodium 157.8 mg, Sugar 35.4 g

CHICKEN SAUTé WITH SHERRY

Chicken Sauté with Sherry image

Provided by James Beard

Categories Chicken Poultry Sauté Quick & Easy Sherry Winter House & Garden

Yield Serves 4

Number Of Ingredients 6

Ingredients

3 to 4 pound chicken, quartered, backbone removed
6 tablespoons butter
1 teaspoon salt
1/2 teaspoon white pepper
1/2 teaspoon powdered ginger
1 cup dry sherry

Steps:

Melt butter in skillet and sauté chicken pieces, turning to color on all sides-do not let them get too brown, the chicken should be just a delicate golden color. Reduce flame and add salt, pepper, and ginger. Add 1/2 cup sherry and cook gently for 15 to 20 minutes, turning chicken once or twice to bathe it evently in the juices. When tender remove to a hot platter. Add remaining sherry to pan, turn up heat, cook, and stir, scraping up the brown crust from the pan and blending it into the sauce. When blended and hot, pour sauce over chicken. Serve with sautéed or fried potatoes and a green salad. With this, drink a dry white wine.

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