Roasted Chicken Breasts and Butternut Squash with Herbed Wine Sauce |
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Prep Time: 9 Minutes Cook Time: 38 Minutes |
Ready In: 47 Minutes Servings: 4 |
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Butternut squash's natural sugars caramelize during roasting. When paired with fine herbs and wine, they create a flavor explosion that rivals any bistro specialty. Ingredients:
4 bone-in chicken breast halves (about 2 pounds), skinned |
cooking spray |
1 tablespoon olive oil, divided |
1/2 teaspoon salt, divided |
1/2 teaspoon freshly ground black pepper, divided |
5 cups (1/2-inch) cubed peeled butternut squash (2 1/4 pounds) |
1 teaspoon fine herbs |
3 tablespoons dry white wine |
Directions:
1. Preheat oven to 450°.
2. Place chicken in a large roasting pan coated with cooking spray. Brush chicken with 1 1/2 teaspoons olive oil; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper.
3. Place squash in a large bowl. Drizzle with remaining olive oil, and sprinkle with fine herbs, remaining salt, and remaining pepper; toss well. Add squash to pan. Bake at 450° for 38 minutes or until chicken is done. Transfer chicken and squash to a serving platter; keep warm.
4. Add wine to pan drippings; bring to a boil over high heat, scraping pan to loosen browned bits. Reduce heat; cook 2 minutes or until reduced to 1/4 cup. Place 1 chicken breast half on each of 4 plates. Spoon 1 tablespoon sauce over each chicken breast. Serve with squash.
5. Make it Faster
6. Peeling and cubing a butternut squash isn't difficult, but it will require a few extra minutes of your time. We peeled and cubed a butternut squash for this dish. To prepare this recipe even quicker, look for precubed butternut squash in the produce section of your supermarket. It may cost a little extra, but the trade-off is time saved in prepping this meal.
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