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Pan Seared Chicken Breasts with Cider Glaze

Served with Vegetable Wild Rice and Haricot Vert

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Pan seared chicken breasts with vegetable wild rice and haricot verts served on a white plate with blue filigree

Pan-Seared Chicken Breasts with Cider Glaze

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Ingredients

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  • 4 chicken breasts (4 oz each, we recommend skin-on)
  • 1 1/2 c. wild rice blend
  • 1 large carrot (small diced)
  • 1 large parsnip (small diced)
  • 1 tsp fresh thyme (rough chopped)
  • 1 Tbsp fresh parsley (rough chopped)
  • 8 oz haricot vert
  • 16 oz – 1 package extra-firm tofu (vegetarians)

Notes

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