4 chicken breasts

1 lb cremini mushrooms, quartered

½ red onion, thinly sliced

1 garlic clove, minced

1 tbsp fresh thyme leaves

¼ cup white wine

1 lb bag parsnips

Chicken broth

Olive oil

Salt & pepper

Peel & chop the parsnips, place in a saucepan and cover with chicken broth.  Simmer, covered, until tender, about 30 minutes.  Puree in the blender, adding more water or chicken broth if needed.  Meanwhile, season the chicken on both sides with salt & pepper.  Heat olive oil in a sauté pan to medium-high.  Lightly brown the chicken on both sides then remove and set aside.  Add the onions, garlic, mushrooms & thyme to the pan and sauté for 5-7 minutes, until the mushrooms begin to soften.  Add the white wine and simmer for 2-3 minutes, then add the chicken back in.  Cover loosely and simmer over medium-low heat for another 7-10 minutes, until chicken is cooked through. Serve the chicken and mushrooms over the pureed parsnips.