Name: Apple-Glazed Chicken with Mashed Parsnips & Arugula-Pumpkin Seed Salad
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 ½ (142 g) pkgs baby arugula; 1.02 kg chicken breasts, boneless skinless; 473 ml chicken or vegetable broth; 1 small pkg fresh thyme; 6 Gala apples; 6 cloves garlic; 6 medium parsnips; ¾ cup pumpkin seeds; 355 ml whole milk; 1 ½ medium yellow onions; all-purpose flour; apple cider vinegar; black pepper; cinnamon, ground; Dijon mustard; extra virgin olive oil; pure maple syrup; salt

Apple-Glazed Chicken with Mashed Parsnips & Arugula-Pumpkin Seed SaladApple-Glazed Chicken with Mashed Parsnips & Arugula-Pumpkin Seed Salad — a 40-minute dinner recipe with 18 ingredients, serving 6.Ingredients

1 ½ (142 g) pkgs baby arugula

1.02 kg chicken breasts, boneless skinless

473 ml chicken or vegetable broth

1 small pkg fresh thyme

6 Gala apples

6 cloves garlic

6 medium parsnips

¾ cup pumpkin seeds

355 ml whole milk

1 ½ medium yellow onions

all-purpose flour

apple cider vinegar

black pepper

cinnamon, ground

Dijon mustard

extra virgin olive oil

pure maple syrup

salt

Instructions

Wash and dry the fresh produce. (Skip the arugula if it came pre-washed.)

Peel and medium dice parsnips. Transfer to a large pot, cover with hot water (from the tap), and bring to a boil. Reduce heat to medium and cook until parsnips can be easily pierced with a fork, about 15 minutes.

Meanwhile, slide thyme leaves off the stems; discard the stems. Place leaves in a large bowl along with flour and spices; stir to combine.

Preheat another large pot over medium-high heat.

While the pot heats up, pat chicken dry with paper towels. Holding a knife parallel to the cutting board, cut the chicken in half horizontally to form thin fillets. Add to the bowl with the flour mixture and turn to coat.

Once the pot is hot, add oil and swirl to coat the bottom. Working in batches if necessary, add chicken and pan-fry until golden and cooked through, 3-4 minutes per side. Remove to a plate. (Reserve pot with drippings for later use).

Meanwhile, using a clean cutting board, peel, halve, and slice onions crosswise into thin half-moons. Place in a clean large bowl.

Quarter, core, and slice apples into ½-inch wedges. Add to the bowl with the onion.

When the chicken is done, return the pot (with drippings) to medium-high heat. Add onion and apple; cook, stirring occasionally, until starting to soften, 3-4 minutes. (Reserve bowl for the salad.)

Add broth, vinegar, Dijon, and maple syrup to the pot, then stir to combine the sauce. Return chicken (and any accumulated juices) to the pot and turn to coat. Bring sauce to a simmer.

Once the sauce is simmering, reduce heat to medium. Continue to cook, stirring occasionally, until apple is soft and sauce has thickened slightly, 5-6 minutes more. Remove from heat.

Meanwhile, peel and mince garlic. Place half in the reserved bowl along with oil, vinegar, Dijon, maple syrup, salt, and pepper. Whisk to combine the dressing. (Reserve remaining garlic for later use.)

Add arugula and pumpkin seeds to the bowl with the dressing. Toss to combine the salad and set aside.

When the parsnips are done, drain and return to the pot along with remaining garlic, milk, salt, and pepper. Mash until smooth.

To serve, divide parsnip mash, chicken, and salad between plates. Top chicken with apples and sauce from the pot. Enjoy!

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