Recipe: Cider-Glazed Chicken with Roasted Vegetables (using chicken breasts)

CIDER-GLAZED CHICKEN

FOR THE VEGETABLES:
3/4 pound parsnips, peeled and cut into 1/2-inch pieces
3/4 pound carrots, peeled and cut into 1/2-inch pieces
3/4 pound red-skinned potatoes, scrubbed and cut into 1/2-inch pieces
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon fresh rosemary

FOR THE CHICKEN:
2 tablespoons olive oil, divided use
1 1/4 pounds thin-cut boneless skinless chicken breasts
1/4 cup Wondra flour
1 cup apple cider
2 teaspoons grainy Dijon mustard
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon ground black pepper

TO PREPARE THE VEGETABLES:
Heat oven to 450 degrees F. Coat a large baking pan with cooking spray.

Place parsnips, carrots and potatoes in a large bowl. Toss with olive oil, salt, pepper and rosemary. Spoon into the prepared pan.

Roast vegetables at 450 degrees F for 35 minutes, turning after 15 minutes.

TO PREPARE THE CHICKEN:
Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil.

Coat chicken in flour and add half to skillet. Cook 2 minutes per side. Remove to a plate and repeat with remaining tablespoon oil and chicken. Remove chicken to plate.

Reduce heat to medium and pour cider into skillet. Cook 1 minute, scraping up any browned bits from pan. Stir in mustard, thyme, salt and pepper. Add chicken and simmer on medium-low, covered, for 4 minutes or until done.

TO SERVE:
Spoon sauce over chicken. Serve with the roasted vegetables.

Makes 4 servings
Source: Family Circle magazine, March 2011