Parsnips and rutabaga are good sources of soluble fiber, which keeps blood sugar levels in check. Simmering the veggies in beer infuses them with bold flavor; to make this without the beer, use unsalted chicken or vegetable stock.
1 tablespoon olive oil
4 (6-oz.) boneless, skinless chicken breasts
1/2 teaspoon black pepper
1 teaspoon kosher salt, divided
1/2 rutabaga, peeled and cut into 3/4-inch cubes (about 1 cup)
1 1/2 tablespoons unsalted butter, divided
4 medium parsnips, cut into 2-inch pieces (about 2 cups)
1 cup chopped yellow onion
3/4 teaspoon caraway seeds
3/4 cup wheat beer (hefeweizen)
3/4 cup unsalted chicken stock
1 tablespoon grainy Dijon mustard
1 1/2 tablespoons chopped fresh tarragon
1 1/2 teaspoons apple cider vinegar
3 tablespoons chopped scallion
Added sugars 0g
Calcium 7% DV
Potassium 22% DV
How to Make It
Heat oil in large, high-sided skillet over medium-high. Sprinkle chicken with pepper and 1/2 teaspoon salt. Cook chicken until browned on 1 side, 4 to 5 minutes. Remove from skillet.
Add rutabaga and 1 tablespoon butter to skillet. Cook, stirring often, until caramelized, 5 to 6 minutes. Add parsnips, onion, and caraway seeds. Cook, stirring occasionally, until browned, 3 to 4 minutes. Add beer, chicken stock, and mustard; bring to a boil over high. Return chicken to skillet, and reduce heat to medium-low. Cover and simmer until a thermometer inserted in thickest portion of chicken registers 155°F, about 10 minutes.
Remove chicken from skillet; cover to keep warm. Cook vegetables, uncovered, until tender, 20 to 25 minutes. Stir in tarragon, vinegar, scallion, remaining 1/2 teaspoon salt, and remaining 1 1/2 teaspoons butter.
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