Cider-Glazed Chicken with Roast Veggies

Vegetables

• 3/4 lb parsnips, peeled and cut into 1/2-inch pieces
• 3/4 lb carrots, peeled and cut into 1/2-inch pieces
• 3/4 lb red-skinned potatoes, scrubbed and cut into 1/2 inch pieces
• 2 Tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 Tbsp fresh rosemary

Chicken

• 2 Tbsp olive oil
• 1 1/4 lbs thin-cut boneless, skinless chicken breasts
• 1/4 cup flour
• 1 cup apple cider
• 2 tsp grainy Dijon mustard
• 1/2 tsp dried thyme
• 1/4 tsp salt
• 1/4 tsp black pepper

1. Heat oven to 450. Coat a large baking pan with cooking spray.


2. Veggies- Place parsnips, carrots and potatoes in a large bowl. Toss with olive oil, salt, pepper and rosemary. Spoon into the prepared pan and roast @ 450 for 35 min turning after 15 minutes.


3. Chicken- Heat a large nonstick skillet over medium-high heat. Add 1 Tbsp oil. Coat chicken in flour and add half to skillet. Cook 2 minutes per side. Remove to plate and repeat with remaining Tbsp oil and chicken. Remove chicken to plate.


4. Reduce heat to medium and pour cider into skillet. Cook 1 minute, scraping up any browned bits from pan. Stir in mustard, thyme, salt and pepper. Add chicken and simmer on medium-low, covered, for 4 minutes.


5. Spoon sauce over chicken. Serve with roasted vegetables.

My Changes- I used dried not fresh rosemary. I used regular chicken breasts, but cut them into 1/3's- I'm not sure I've ever seen "thin cut" you'll have to adjust cooking time on chicken if using the regular chicken breasts. And I used the Dijon mustard I had on hand, which was not grainy. I also flipped the chicken a couple times after putting it back in the pan with the sauce.

The chicken was a hit- even with the vegetarian 2 year old.