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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


Neno

I can be reached by phone or text 8am-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

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Chicken Breasts with Glazed Root Vegetables

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Chicken Breasts with Glazed Root Vegetables Empty Chicken Breasts with Glazed Root Vegetables

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

    Chicken Breasts with Glazed Root Vegetables Img49l
    Chicken Breasts with Glazed Root Vegetables
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    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

    Ingredients:


    • 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


    Chicken Breasts with Glazed Root Vegetables Wine-pairing-icon-white

    Wine Pairing

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

    Directions:

    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.
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