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Recetas para diabéticos
Sauteed Chicken with Parsnip, Apple, and Sherry Pan Sauce

Sauteed Chicken with Parsnip, Apple, and Sherry Pan Sauce

Revisado por pares por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 28 Ene 2026

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This elegant sautéed chicken with parsnip and apple offers a beautiful balance of autumnal flavours and sophisticated textures. The sweetness of the roasted parsnips and the tartness of the Granny Smith apples create a wonderful contrast to the savoury chicken, all brought together by a silky sherry pan sauce. Fresh thyme adds a delicate earthy note that elevates this simple frying pan meal into something truly special for a mid-week dinner or a relaxed weekend treat.

As a diabetes-friendly main course, this recipe focuses on lean protein and fibre-rich vegetables without compromising on depth of flavour. The use of dry sherry provides a complex acidity that reduces into a rich glaze, while the modest amount of butter ensures a luxurious finish. Serve this comforting dish with a side of steamed leafy greens or a crisp salad for a nutritious and satisfying homemade meal.

Ingredients for Sauteed Chicken with Parsnip, Apple, and Sherry Pan Sauce

4 cucharadas de aceite de oliva, divididas
1 large parsnip, peeled, trimmed, cut into 1/2-inch pieces (about 230g )
1 large Granny Smith apple, peeled, cut into 1/2-inch pieces (about 275g )
2 teaspoons chopped fresh thyme plus sprigs for garnish
4 6- to 230g skinless boneless chicken breast halves, pounded to 1/2-inch thickness
230g dry Sherry
2 cucharadas de mantequilla

How to make Sauteed Chicken with Parsnip, Apple, and Sherry Pan Sauce

Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add parsnip; sauté until beginning to brown, about 2 minutes. Add apple and chopped thyme; cook until parsnip and apple are tender, about 6 minutes. Transfer parsnip mixture to plate.

Sprinkle chicken with salt and pepper. Heat remaining 2 tablespoons oil in same skillet over medium-high heat. Add 2 chicken breasts; sauté until cooked through and golden, about 3 minutes per side. Transfer chicken to platter; tent with foil to keep warm. Repeat with remaining 2 chicken breasts.

Add Sherry to same skillet. Stir over medium-high heat, scraping up browned bits. Add parsnip mixture and cook until liquid is reduced by half, about 2 minutes. Remove from heat and stir in butter. Season sauce with salt and pepper. Spoon over chicken; garnish with thyme sprigs.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.