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Chicken Breasts with Glazed Root Vegetables

See full recipe on: Williams-Sonoma



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

Nutrition 4 servings

Per Serving % Daily Value
Calories 516
Fat 26g 40%
Carbs 22g 7%
Protein 46g 92%
Fiber 4g 19%
Cholesterol 144mg 48%
Sodium 230mg 9%
     
Fat
Carbs
Protein

Preparation






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