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