Before I start with this recipe, please let me remind you about the Foodie Blog Hop Feed Me Tweet Me Follow Me Home which you can join in by clicking here.
Also please check out my latest scoop as Momtrends’ UK fashion correspondent for the Royal Wedding by clicking here.
Parsnips and carrots are definitely in season in most places and this is a great way to let them shine. The glaze on this dish makes it so delicious it is good enough for a dinner party, but because you cut the vegetables fairly thinly they roast really quickly it takes very little time to make. It is wonderful served with a side of couscous, or mashed or roast potatoes.
To serve four people you need:
4 chicken breasts
1 red onion, peeled, halved and then each half cut in four wedges
4 parsnips, peeled and cut in long, thin, but still substantial pieces
4 carrots, peeled, halved and quartered lengthwise
1 to 3 tablespoons olive oil (or other mild vegetable oil)
salt and pepper
2 tablespoons cider vinegar
¼ cup maple syrup
½ cup chicken stock
Preheat then oven to 400℉ or 200℃. Prepare the vegetables and place on a baking tray. Drizzle with some of the olive oil and toss to coat. Roast in the oven, turning one or twice for about 20 to 30 minutes or until golden.
Meanwhile, place the chicken breasts in a ziplock bag or between two pieces of wax paper on a clear flat surface. Using a rolling pin, pound the chicken breasts until they have flattened into escalopes about half an inch thick. Season well with salt and pepper.
Heat about a tablespoon of oil in a frying pan. Fry the chicken breasts for about two to three minutes each side over medium heat, turning once. Remove the chicken breasts to a plate and cover with aluminum foil.
Turn the heat up on the pan and add the vinegar. Move it around on the pan a bit and let it bubble. This is called de-glazing the pan. Now add the maple syrup and chicken stock and stir, letting it all bubble together a bit and reduce. Now reduce the heat back to medium.
Return the chicken breasts to the pan and continue to cook for two to three minutes each side or until no pink remains inside. While you are doing this, the liquid should continue to reduce into a gorgeous sticky sauce.
When the chicken is done, serve alongside the roast carrots and parsnips and your choice of side, with some of the sauce spooned on top.