Chicken Breasts with Steam-Roasted Parsnips, Leeks, and Thyme - Delicious Living

Ingredients

• 1 medium leek
• 1 pound parsnips, peeled, cored, and evenly sliced into spears
• 2-3 teaspoons fresh thyme leaves, divided
• 4 boneless, skin-on chicken breasts (4 ounces each)
• 1 sprig rosemary, leaves removed and chopped
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 teaspoon arrowroot powder
• 3 tablespoons olive oil, divided
• 2 shallots, finely chopped
• 1 clove garlic, crushed
• 1/4 cup dry Marsala, Madeira, sherry, or white wine (or water)
• 2 tablespoons chopped fresh Italian parsley, plus more for garnish
• 2 tablespoons low-sodium soy sauce