Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers. You must log in to see and participate in our Dinar sections.

Position yourself for free after watching the video on eCommerce at


I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2017

Chicken Breasts with Glazed Root Vegetables


Posts : 26719
Thanked : 1356
Join date : 2013-01-12

Chicken Breasts with Glazed Root Vegetables

Post by Lobo on Sun 17 Jan 2016, 7:49 pm

Chicken Breasts with Glazed Root Vegetables

Read Reviews

Write a Review
Prep Time: 20 minutes
Cook Time: 30 minutes
Servings: 4
In this recipe, boneless chicken breasts are pan-roasted until tender. Then diced carrots, parsnips and turnips are cooked in the same pan along with butter, demi-glace, honey and chicken broth, which form a delicious glaze. To round out the meal, serve our Braised Cannellini Beans with Kale.

  • 341


  • 4 boneless, skin-on chicken breast halves, each 7 to 8 oz.

  • Kosher salt and freshly ground pepper, to taste
  • 1 Tbs. vegetable oil
  • 1 Tbs. unsalted butter
  • 2 carrots, peeled and diced
  • 2 parsnips, peeled and diced
  • 1 turnip, peeled and diced
  • 1 tsp. minced garlic
  • 1 Tbs. chicken demi-glace
  • 1 tsp. chopped fresh thyme

  • 1 Tbs. honey
  • 1/4 cup chicken broth
  • 1 Tbs. chopped fresh flat-leaf parsley

Related Recipes

Wine Pairing

This pairs well with rich, medium-bodied white wines like the John Duval Plexus Blanc Barossa Valley from our Wine Club.


Season the chicken on both sides with salt and pepper. In an 11-inch French skillet over medium-high heat, warm the oil until almost smoking. Add the chicken, skin side down, and cook until the skin is crisp and golden brown, about 5 minutes. Turn the chicken over and reduce the heat to medium. Cover and cook until an instant-read thermometer inserted into the thickest part of the chicken registers 160°F, about 8 minutes. Transfer the chicken to a plate and cover loosely with aluminum foil.

In the same pan over medium-high heat, melt the butter. Add the carrots, parsnips and turnip and cook, stirring occasionally, until lightly browned, about 5 minutes. Add the garlic and cook, stirring constantly, for 30 seconds. Reduce the heat to medium-low and add the demi-glace, thyme, honey and broth, stirring until the demi-glace is dissolved. Cover and cook, stirring occasionally, until the vegetables are tender, 7 to 8 minutes. Uncover the pan, increase the heat to medium-high, and cook until the excess liquid is evaporated and the vegetables are glazed, 1 to 2 minutes more.

Remove the pan from the heat. Stir in the parsley and season with salt and pepper. Serve the chicken with the root vegetables alongside. Serves 4.

Williams-Sonoma Kitchen.

    Current date/time is Sat 18 Nov 2017, 2:13 am