Sautéed Chicken with Parsnip, Apple, and Sherry Pan Sauce / Jill Silverman Hough

Ingredients

• 1/4 cup olive oil, divided
• 1 large parsnip, cut into 1/2-inch dice (about 1 1/2 cups)
• 1 large tart green apple, such as Granny Smith, cut into 1/2-inch dice (about 1 1/2 cups)
• 2 teaspoons fresh thyme leaves, plus sprigs for garnish
• 2 teaspoons coarse kosher salt, divided, or more to taste
• 1 teaspoon freshly ground black pepper, divided, or more to taste
• Four 6- to 8-ounce chicken breasts, pounded to 1/2-inch thick
• 1 cup dry sherry
• 2 tablespoons unsalted butter