Cider- glazed Chicken and Roasted Vegetables

This was simple and yummy.

This recipe comes from Family Circle, March 2011

Vegetables

3/4 lb. parsnips, peeled and cut into 1/2- inch pieces

3/4 lb. carrots, peeled and cut into 1/2- inch pieces

3/4 lb. red- skinned potatoes, scrubbed and cut into 1/2- inch pieces

2. Tbsp. olive oil

1/2 tsp salt

1/4 tsp black pepper

1 Tbsp fresh rosemary

Chicken

2 Tbsp olive oil

1 1/4 lb. thin- cut boneless, skinless chicken breasts

1/4 C. flour

1 C. apple cider

2 tsp. grainy Dijon mustard

1/2 tsp. dried thyme

1/4 tsp. salt

1/4 tsp. black pepper

1. Heat oven to 450º. Coat a large baking pan with cooking spray.

2. Place parsnips, carrots, and potatoes in a large bowl. Toss with olive oil, salt, pepper and rosemary. Spoon into prepared pan and roast for 35 minutes, turning after 15 minutes.

3. Heat a large nonstick skillet over medium- high heat. Add 1 Tbsp oil. Coat chicken in flour and add half (or however much will fit) to skillet. Cook 2 minutes per side. Remove to a plate and repeat with remaining Tbsp oil and chicken. Remove chicken to plate.

4. 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.

5. Spoon sauce over chicken. Serve with roasted vegetables.