Sauteed Chicken With Parsnip, Apple, And Sherry Pan Sauce

• 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

1. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add parsnip; saute 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.
2. Sprinkle chicken with salt and pepper. Heat remaining 2 tablespoons oil in same skillet over medium-high heat. Add 2 chicken breasts; saute 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.
3. 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.

olive oil, parsnip, apple, thyme, chicken breast halves, sherry, butter

Taken from www.epicurious.com/recipes/food/views/sauteed-chicken-with-parsnip-apple-and-sherry-pan-sauce-234145 (may not work)