Chicken Breasts with Glazed Root Vegetables

Chicken Breasts with Glazed Root Vegetables

Chicken Breasts with Glazed Root Vegetables

By Williams-Sonoma
30 minutes

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Details
  • Servings:   4
  • Calories:   519
  • Protein:   47g
  •  
  • Fiber:   6g
  • Sugar:   11g
  • Carb Total:   18g
  •  
  • Trans Fat:   1g
  • Saturated:   8g
  • Fat Total:   27g
  •  
  • Diet:   High-Fiber, Low-Carb
  • Meal:   lunch, dinner
  • Dish:   main course
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Cuisine
  • american
Comments
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.

View original preparation instructions

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