Miss Simplee Sufficient

Entertaining at home is a wonderful way to get together with friends in this tough economic climate. Your friends don't have to spend a lot (although it is nice if they bring a bottle of wine!) and if you shop carefully you don't have to either. Having a dinner party doesn't need to take up a lot of time either. Dress the table simply and choose an easy and delicious recipe, and you can enjoy yourself just as much as your guests do.

The glaze on this dish is special enough for guests, but because you cut the vegetables fairly thinly they roast really quickly and it takes very little time to make. Parsnips and carrots are definitely in season right now in most places so they are reasonably priced and their flavour compliments the maple glaze on the chicken perfectly. It is wonderful served with a side of couscous or mashed potatoes which once again, are easy and inexpensive.

To serve four people you need:

4 chicken breasts
1 red onion, peeled, halved and then each half cut in four wedges
4 parsnips, peeled and cut in long, thin, but still substantial pieces
4 carrots, peeled, halved and quartered lengthwise
1 to 3 tablespoons olive oil (or other mild vegetable oil)
salt and pepper
2 tablespoons cider vinegar
¼ cup maple syrup
½ cup chicken stock

Preheat then oven to 400℉ or 200℃. Prepare the vegetables and place on a baking tray. Drizzle with some of the olive oil and toss to coat. Roast in the oven, turning one or twice for about 20 to 30 minutes or until golden.

Meanwhile, place the chicken breasts in a ziplock bag or between two pieces of wax paper on a clear flat surface. Using a rolling pin, pound the chicken breasts until they have flattened into escalopes about half an inch thick. Season well with salt and pepper.

Heat about a tablespoon of oil in a frying pan. Fry the chicken breasts for about two to three minutes each side over medium heat, turning once. Remove the chicken breasts to a plate and cover with aluminum foil.

Turn the heat up on the pan and add the vinegar. Move it around on the pan a bit and let it bubble. This is called de-glazing the pan. Now add the maple syrup and chicken stock and stir, letting it all bubble together a bit and reduce. Now reduce the heat back to medium.

Return the chicken breasts to the pan and continue to cook for two to three minutes each side or until no pink remains inside. While you are doing this, the liquid should continue to reduce into a gorgeous sticky sauce.

When the chicken is done, serve alongside the roast carrots and parsnips and your choice of side, with some of the sauce spooned on top.