Beurre blanc sounds like a fancy beer or perfume, but it actually means “white butter” in French. This version is soft and creamy perfection, with shallots and white wine bringing balance to the flavors. The sauce works wonders on the already-succulent chicken breast, but feel free to dip the dill-kissed carrots and parsnips in it, too. Forget the fancy, and dine on this deliciousness. Tip: To peel the carrot with less effort, lay it down on your cutting board and peel one half, rolling it as you peel. (Be sure to peel in a motion away from you!)
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You Will Need
Medium Non-Stick Pan
Before You Cook
Prepare the Ingredients
Peel, trim, and cut parsnip and carrot at an angle into ½" slices. (If carrot or parsnip is 1" diameter or larger, halve before slicing.)
Peel and mince shallot.
Mince dill, leaves and stems.
Pat chicken breasts dry, and season both sides with ¼ tsp. salt and a pinch of pepper.
Roast the Vegetables
Place parsnip and carrot on prepared baking sheet and toss with 2 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Massage oil into vegetables.
Spread into a single layer and roast in hot oven until tender, 30-34 minutes.
After vegetables have roasted for 10 minutes, start chicken.
Cook the Chicken
Heat 2 tsp. olive oil in a medium non-stick pan over medium-high heat.
Add chicken breasts to hot pan. Cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.
Transfer chicken to a plate and tent with foil.
Wipe pan clean and reserve.
Make the Beurre Blanc
Return pan used to cook chicken to medium heat.
Add 1 tsp. olive oil and 1½ Tbsp. minced shallot to hot pan. Stir until softened, 30-90 seconds.
Add white cooking wine and cook until mostly evaporated, 1-2 minutes.
Remove from burner. Add sour cream, stirring constantly until fully incorporated. Stir in butter and a pinch of salt.
Finish the Dish
Plate dish as pictured on front of card, topping chicken with beurre blanc and garnishing vegetables with dill. Bon appètit!
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