- 1 1/2 pounds boneless, skinless chicken breast, cut into chunks
- Salt and pepper
- 1 1/2 tablespoons EVOO – Extra Virgin Olive Oil
- 3 tablespoons butter
- 2 carrots, peeled and thinly sliced on an angle
- 1 large parsnip, peeled and thinly sliced on an angle
- 1 large shallot, thinly sliced
- 2 tablespoons flour
- 1 1/2 to 1 3/4 cups chicken stock
- 1 tablespoon Worcestershire sauce
- About 1/4 cup Dijon mustard
- About 1/3 cup honey
- 2 to 3 tablespoons chopped flat-leaf parsley, for garnish
Season chicken with salt and pepper. Heat EVOO, a turn and a half of the pan, in a skillet with tight-fitting lid over medium-high heat. When oil is hot, add chicken in single layer and cook to light golden in color. Remove to a plate and reserve.
Add butter to skillet and melt. Add carrots, parsnips and shallots, and season with salt and pepper. Cover pan and soften vegetables, 2-3 minutes, stirring occasionally. Uncover pan and sprinkle in flour, stir 1 minute or so, then stir in stock, Worcestershire sauce, mustard and honey. Let thicken to coat spoon, add reserved chicken to heat through.