Williams-Sonoma Chicken Breasts with Glazed Root Vegetables

I wanted to make another low-carb meal so I looked for something without bread or pasta tonight. I didn’t have a carrot so I didn’t add it. I was able to use fresh parsley from my window box garden but didn’t have fresh thyme so used 1/4 tsp dried thyme. I have no idea how the Williams-Sonoma photo looks so colorful because mine came out pretty cream colored only. I guess the carrots would have helped but I don’t know what the yellow stuff in the photo is!

Vegetables sauteeing ©EverydayCookingAdventures 2012

I made the Williams-Sonoma Cannelini Beans recipe to go on the side (click the link to see that recipe). The meal was really good with a great contrast of sweet glazed veggies with the salty chicken and beans. We both cleaned our plates. I decided to sprinkle in dried cranberries to the veggies after first bite but I could next time have sauteed some apples or pears to mix in because something fruity would make it even more delicious. But the cranberries at least added some color too!

The recipe wasn’t super quick and a good amount of chopping was required but it was only about 40 minutes total start to finish time so not bad. Here’s a photo of my chicken, beans, and glazed vegetables before the cranberries were added: +Williams-Sonoma

Chicken Breasts with Glazed Root Vegetables ©EverydayCookingAdventures 2012

Chicken Breasts with Glazed Root Vegetables

From: Williams-Sonoma’s Kitchen
Serves: 2

Ingredients:

2 boneless, skin-on chicken breast halves, each 7 to 8 oz.
Kosher salt and freshly ground pepper, to taste
1/2 Tbsp. vegetable oil
1/2 Tbsp. unsalted butter
1 carrot, peeled and diced
1 parsnip, peeled and diced
1 turnip, peeled and diced
1/2 tsp. minced garlic
1/2 Tbsp. chicken demi-glace
1/2 tsp. chopped fresh thyme
1 Tbsp. honey
1/8 cup chicken broth
1/2 Tbsp. chopped fresh flat-leaf parsley

Directions:
1. Season the chicken on both sides with salt and pepper. In an 11-inch French skillet over medium-high heat, warm the oil until almost smoking. Add the chicken, skin side down, and cook until the skin is crisp and golden brown, about 5 minutes. Turn the chicken over and reduce the heat to medium. Cover and cook until an instant-read thermometer inserted into the thickest part of the chicken registers 160°F, about 8 minutes. Transfer the chicken to a plate and cover loosely with aluminum foil.

2. In the same pan over medium-high heat, melt the butter. Add the carrots, parsnips and turnip and cook, stirring occasionally, until lightly browned, about 5 minutes. Add the garlic and cook, stirring constantly, for 30 seconds. Reduce the heat to medium-low and add the demi-glace, thyme, honey and broth, stirring until the demi-glace is dissolved.

3. Cover and cook, stirring occasionally, until the vegetables are tender, 7 to 8 minutes. Uncover the pan, increase the heat to medium-high, and cook until the excess liquid is evaporated and the vegetables are glazed, 1 to 2 minutes more.

4. Remove the pan from the heat. Stir in the parsley and season with salt and pepper. Serve the chicken with the root vegetables alongside.