Cheesy Chicken Enchilada Quinoa Casserole
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Chicken Breasts with Glazed Root Vegetables
Ingredients
- 4 boneless, skin-on chicken breast halves, each 7 to 8 oz.
- Kosher salt and freshly ground pepper, to taste
- 1 Tbs. vegetable oil
- 1 Tbs. unsalted butter
- 2 carrots, peeled and diced
- 2 parsnips, peeled and diced
- 1 turnip, peeled and diced
- 1 tsp. minced garlic
- 1 Tbs. chicken demi-glace
- 1 tsp. chopped fresh thyme
- 1 Tbs. honey
- 1/4 cup chicken broth
- 1 Tbs. chopped fresh flat-leaf parsley
Instructions
Chicken Breasts with Glazed Root Vegetables serves 4 original recipe by Williams-Sonoma.
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