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Ingredients
1/2 tablespoon olive oil
2 (6-oz.) boneless, skinless chicken breasts
1/4 teaspoon black pepper
1/2 teaspoon kosher salt, divided
1/2 rutabaga, peeled and cut into 3/4-inch cubes (about 1/2 cup)
2 1/4 teaspoons unsalted butter, divided
2 medium parsnips, cut into 2-inch pieces (about 1 cup)
1/2 cup chopped shallot
3/8 teaspoon caraway seeds
1/3 cup wheat beer (hefeweizen)
1/3 cup unsalted chicken stock
1/2 tablespoon grainy Dijon mustard
2 1/4 teaspoons chopped fresh tarragon
3/4 teaspoon white distilled vinegar
1 1/2 tablespoons chopped scallion
Instructions
Heat oil in high-sided skillet over medium-high. Sprinkle chicken with pepper and 1/4 teaspoon salt. Cook chicken until browned on 1 side, 4 to 5 minutes. Remove from skillet.
Add rutabaga and 1/2 tablespoon butter to skillet. Cook, stirring often, until caramelized, 5 to 6 minutes. Add parsnips, onion, and caraway seeds. Cook, stirring occasionally, until browned, 3 to 4 minutes. Add beer, chicken stock, and mustard; bring to a boil over high. Return chicken to skillet, and reduce heat to medium-low. Cover and simmer until a thermometer inserted in thickest portion of chicken registers 155°F, about 10 minutes.
Remove chicken from skillet; cover to keep warm. Cook vegetables, uncovered, until tender, 20 to 25 minutes. Stir in tarragon, vinegar, scallion, remaining 1/4 teaspoon salt, and remaining 3/4 teaspoon butter.
Makes 2 Servings
385 calories
Balsamic Pan-Roasted Broccoli
1/3 cup wheat beer (hefeweizen)
1/3 cup unsalted chicken stock
1/2 tablespoon grainy Dijon mustard
2 1/4 teaspoons chopped fresh tarragon
3/4 teaspoon white distilled vinegar
1 1/2 tablespoons chopped scallion
Instructions
Heat oil in high-sided skillet over medium-high. Sprinkle chicken with pepper and 1/4 teaspoon salt. Cook chicken until browned on 1 side, 4 to 5 minutes. Remove from skillet.
Add rutabaga and 1/2 tablespoon butter to skillet. Cook, stirring often, until caramelized, 5 to 6 minutes. Add parsnips, onion, and caraway seeds. Cook, stirring occasionally, until browned, 3 to 4 minutes. Add beer, chicken stock, and mustard; bring to a boil over high. Return chicken to skillet, and reduce heat to medium-low. Cover and simmer until a thermometer inserted in thickest portion of chicken registers 155°F, about 10 minutes.
Remove chicken from skillet; cover to keep warm. Cook vegetables, uncovered, until tender, 20 to 25 minutes. Stir in tarragon, vinegar, scallion, remaining 1/4 teaspoon salt, and remaining 3/4 teaspoon butter.
Makes 2 Servings
385 calories
Balsamic Pan-Roasted Broccoli
Heat 1 tablespoon olive oil over medium heat in a large nonstick skillet. Add 1 (12-ounce) package fresh broccoli florets and cook 8 minutes or until lightly browned, turning occasionally. Stir in 1/4 teaspoon salt, 1/4 teaspoon freshly ground black pepper, and 1 tablespoon balsamic vinegar.
Makes 2 servings
115 calories
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