Chicken fillet with parsnips and apples

Name: Chicken fillet with parsnips and apples
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 60 ml olive oil; 300 g parsnip; 300 g apple; 2 tsp fresh thyme; 800 g chicken fillet; 240 ml dry white wine; 30 g butter; to taste salt; to taste black pepper

Pan-seared chicken fillet served with a sauce based on parsnips, apples, and white wine.

Total: 30 min
Servings: 4
Difficulty: Medium

Open in lopu

Nutrition

per serving

kcal: 475
Protein: 46 g
Fat: 25 g

Ingredients

for 4 servings

olive oil60 ml
parsnip300 g
apple300 g
fresh thyme2 tsp
chicken fillet800 g
dry white wine240 ml
butter30 g
saltto taste
black pepperto taste

Method

7 steps

Heat 2 tablespoons of oil in a skillet over medium heat. Add the parsnips and fry until golden brown, about 2 minutes.
Add the apples and chopped thyme, and cook until the parsnips and apples are soft, about 6 minutes. Transfer the mixture to a plate.
Season the chicken fillet with salt and pepper. Heat the remaining oil in the same skillet.
Fry the chicken fillet until cooked through and golden brown, about 3 minutes on each side. Transfer the chicken to a plate and cover with foil.
Pour the wine into the skillet where the chicken was fried and heat over medium heat, scraping up the browned bits with a spatula.
Return the parsnip and apple mixture to the skillet and cook until the liquid is reduced by half, about 2 minutes.
Remove the sauce from the heat, add the butter, stir, and season with salt and pepper if needed. Pour the sauce over the chicken fillet before serving.