Rosemary Chicken with Sage Squash and Apples
Servings
2Serving size
4 ounces chicken with apples and squashThis recipe can be multiplied or divided by 2 and makes great leftovers.
Ingredients
| 3 tsp. Olive oil (divided) |
| 12 ounces Butternut squash (peeled and cut into 1/2 inch cubes) |
| 1 large Granny Smith apples (cored and sliced) |
| 1 tsp. Dried or rubbed sage |
| 8 ounces Boneless, skinless chicken breast (2 4-ounce filets) |
| 1 Large Shallots, raw (minced) |
| 1/2 cup No salt added vegetable stock |
| 1/4 cup White wine |
| 1 tsp. Dried rosemary (crushed) |
| 1/4 tsp. Salt |
| 1 tsp.. White wine vinegar |
| 1 tsp.. Maple syrup |
| 2 tsp.. Unsalted butter |
Instructions
Place one teaspoon of olive oil in a large skillet. Add the squash, apples and sage. Toss well and place the pan in the oven for 20 to 25 minutes.
Toss the pan every 5 or so minutes to mix the apples and squash well.
While the squash and apples are cooking, place a large skillet over medium high heat.
Add two teaspoons of olive oil, and when the oil is hot, add the chicken breasts and top with black pepper.
Cook on either side for 4 minutes each and remove to a plate.
Add the shallots, stock, wine, rosemary, salt, vinegar, and maple syrup to the pan.
Reduce the heat to medium and simmer for about 3 minutes, scraping the bottom of the pan to make sure any chicken that might be seared to the bottom of the pan is incorporated into the sauce.
Return the chicken to the pan and cook for about 12 minutes, while the sauce simmers. Turn the chicken once or twice.
Place the roasted squash and apples on plates for serving. Top with the chicken, leaving the sauce in the pan.
Add the butter to the pan and stir until it melts, then drizzle the sauce over the chicken.
Serve.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
This recipe came from one that we tested as part of a home delivery service. It was the only recipe from that company that was at all good and although it was too salty to eat, the basics had promise.
The meal kit came with the butternut squash precut. You can purchase precut squash at the store, but it will cost you. I priced precut butternut squash and it was $5.00 per pound, while a whole squash was $1.69 per pound. The squash I purchased weighed in at 2 1/2 pounds, so that cost $4.23. You can cut the neck off of the squash and it will be about the 12 ounces you need for peeling and cutting into cubes. Slice the remaining squash in half lengthwise, remove the seeds, and place the halves, cut side down, in a skillet with a teaspoon of oil. You can roast that in the same oven as the squash and apples and have veggies left over for salads or another meal.