I think I'll just let this one speak for itself. We gobbled it up. Enough said...
1 1/2 lbs boneless, skinless chicken breast, cut into pieces
salt & pepper
1 1/2 tbsp olive oil
3 tbsp butter
2 carrots, peeled and thinly sliced
1 large parsnip, peeled and thinly sliced
1 large shallot, thinly sliced
2 tbsp arrowroot powder
1 1/2 c chicken stock
1/4 c Dijon mustard
1/3 c honey
Season chicken with salt and pepper. Heat the oil in a large skillet over medium-high heat. Cook the chicken in the oil, then remove to a plate. Melt the butter in the skillet, then add the carrots, parsnips, and shallots. Season with salt and pepper. Cover the pan to allow the veggies to soften for about three minutes, stirring occasionally. Sprinkle in the arrowroot, stir for one minute, then stir in the chicken stock, mustard, and honey. Let this thicken. Add the chicken to heat it through. Serves four.
Recipe adapted from Rachael Ray.