Seared Chicken Breasts with Apple-Thyme Pan Sauce
Sheet Pan Root Vegetables
Cooking time
25 minutes
Servings
2/4
Calories
520 /serving
This sauce has something to say and it’s not shy to say it. Holiday happiness comes through loud and clear with the earthy, herbal essence of fresh thyme sprigs, the crisp sweetness of apple chunks and the aromatic qualities of garlic... all cooked in butter and thickened with honey. Spoon this sassy concoction over juicy slices of pan-seared chicken, alongside roasted beets and turnips that get to the root of deliciousness.
We will send you:
- 2 Chicken breasts
- 200g Diced beets
- 225g Turnips (or rutabaga)
- 15ml Minced garlic
- 1 Bunch of thyme
- 1 Apple
- 30ml Vegetable demi-glace
- 7g Honey
- 9g Citrus Garden spices (paprika, salt, black pepper, garlic, sugar, onion, lemon peel, dill, coriander, rosemary, marjoram, parsley, cayenne pepper, sunflower oil, lemon flavour, chili pepper, bay leaf, lemon oil)
Contains: Milk
You will need:
Medium pan
Sheet pan
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Total Fat
23 g
Saturated Fat
9 g
Sodium
670 mg
Total Carb
39 g
Sugars
25 g
Protein
42 g
Fibre
7 g
Preparation
Mise en place
Preheat the oven to 450°F. Halve the turnips; cut into ¼ inch wedges.
Roast the vegetables
On a lined sheet pan, toss the beets and turnips with a drizzle of oil, ½ the spices and S&P. Roast, stirring halfway, 17 to 19 min., until tender.
Cook the chicken
Meanwhile, in a medium pan, heat a drizzle of oil on medium-high. Pat the chicken* dry with paper towel; season with the remaining spices and S&P. Cook, partially covered, 6 to 8 min. per side, until cooked through. Transfer to a cutting board and keep warm, leaving any browned bits in the pan. Reserve the pan.
Start the sauce
Pick the thyme leaves off the stems; roughly chop the leaves. Core and medium-dice the apple. In the reserved pan, heat 2 tbsp butter (double for 4 portions) on medium. Sauté the apple, garlic and thyme, 2 to 3 min., until beginning to soften.
Finish the sauce
To the pan of apple, add the demi-glace, honey and ¼ cup water (double for 4 portions). Increase the heat to medium-high and cook, stirring occasionally, 2 to 3 min., until the apple is tender and the sauce has slightly reduced; season with S&P.
Plate your dish
Divide the vegetables between your plates. Top with the chicken (slice beforehand if desired). Spoon the sauce over. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
