Chicken Breasts with Diced Turnips and Craisins

This has a great Autumn/Winter flavor. Better than I expected. I would change one thing the next time; I would dice the turnips much smaller.


2 tablespoons Unsalted butter
2 Boneless skinned chicken breast halves, cut in half and pounded between sheets of wax paper
1/2 cup All-purpose flour — for dredging
Salt and freshly ground pepper to taste
1 Turnip — peeled/diced
1 small Onion — chopped
2 tablespoons Maple syrup
1 heaping tablespoon Maille Old Style Whole Grain Dijon Mustard
1/4 teaspoon Dried thyme leaves
1 cup Chicken broth
1/2 cup Craisins
1 tablespoon Chopped fresh parsley


Heat the butter in a large skillet. One at a time, dredge the chicken breasts in the flour and brown on both sides. Remove to a side dish and season with salt and pepper.

Place the turnips in the skillet and cook, stirring, over moderately high heat until they are a light golden in spots (about 10 minutes); add the onion, reduce the heat to low and cook for 3 to 4 minutes.

Add the maple syrup, thyme and chicken broth. Bring the mixture to a simmer, add the chicken, scatter over the craisins, partially cover and simmer until the chicken is cooked through but still tender, about 6 minutes. Check the seasoning, adding additional salt and pepper, as necessary.

Transfer the chicken to a warm platter, spoon over the sauce and sprinkle with the chopped parsley. Serve piping hot.