Advertisement

Ingredients

Vegetables
Chicken

Directions

Instructions Checklist
  • Heat oven to 450 degrees F. Coat a large baking pan with cooking spray.

    Advertisement
Vegetables
  • Place parsnips, carrots and potatoes in a large bowl. Toss with olive oil, salt, pepper and rosemary. Spoon into the prepared pan and roast at 450 degrees F. for 35 minutes, turning after 15 minutes.

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

Instructions Checklist
  • 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.

Instructions Checklist
Instructions Checklist
  • Spoon sauce over chicken. Serve with the roasted vegetables.

Nutrition Facts

489 calories; 16 g total fat; 3 g saturated fat; 82 mg cholesterol; 681 mg sodium. 48 g carbohydrates; 8 g fiber; 37 g protein;

Reviews