This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"If you have an apple and I have an apple and we exchange these apples then you and I will still each have one apple. But if you have an idea and I have an idea and we exchange these ideas, then each of us will have two ideas."
-George Bernard Shaw
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.
Cooking with the best quality ingredients results in the best quality dish. This is so important with your choice of wine. For white wines choose a chardonnay in recipes that are rich or savory and a dry sauvignon blanc for tart or acidic recipes.
Full bodied reds like cabernet are the choice for a stews or rich sauces. When I am making a dish that requires a little more finesse I might choose a young pinot noir.
Servings = 2 | Serving size =4 ounces chicken with apples and squash
Cooking Time = 45 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
This recipe can be divisible by 2.
This recipe makes great leftovers.
|3 tsp||olive oil (divided)|
|12 ounces||butternut squash (peeled and cut into 1/2 inch cubes)|
|1 large||granny smith apple (cored and sliced)|
|1 tsp||rubbed sage|
|8 ounces||boneless skinless chicken breasts|
|fresh ground black pepper (to taste)|
|1 large||shallot (minced)|
|1/2 cup||no salt added vegetable or chicken stock|
|1/4 cup||white wine|
|1 tsp||dried rosemary leaves (crushed)|
|1 tsp||white wine vinegar|
|1 tsp||maple syrup|
|2 tsp||unsalted butter|
Preheat the oven to 375°F.
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.
Serving size = 4 ounces chicken with apples and squash
Servings = 2
Amount Per Serving
|Calories 403||Calories from Fat 113|
|% Daily Value|
|Total Fat 12g||21%|
|Saturated Fat 3g||13%|
|Monounsaturated Fat 6g|
|Trans Fat 0g|
|Total Carbohydrates 42g||13%|
|Dietary Fiber 6g||20%|
|Vitamin A 354%||Vitamin C 74%|
|Calcium 6%||Iron 12%|
|Vitamin K 14 mcg||Potassium 1112 mg|
|Magnesium 104 mg|