Chicken with Marsala-Porcini Sauce and acorn squash, blue cheese, and smoked almonds
(from castro15’s recipe box)
Categories: Meals
Ingredients
- 1 Acorn Squash
- 1/4 oz. Porcini Mushrooms, Dried
- 2 Green Onions
- 1/2 oz. Smoked Almonds
- 2 Boneless Skinless Chicken Breasts
- 2 fl. oz. Marsala Wine
- 2 tsp. Chicken Demi-Glace
- ⅗ oz. Butter
- 1 oz. Blue Cheese
Directions
-
Preheat oven to 450 degrees. Thoroughly rinse produce and pat dry. Prepare a baking sheet with foil and cooking spray.
-
Trim ends off squash and halve from pole to pole. Use a spoon to scoop out strings and seeds. Place halves, cut-side down, on cutting board and make 1" slices across its length, creating crescents. Place on prepared baking sheet and toss with 2 Tbsp. olive oil and ½ tsp. salt, using your hands to coat squash. Spread into a single layer and bake, flipping after 20 minutes, or until squash is tender and well-browned. 25-30 minutes. While squash roasts, prepare ingredients.
-
Cover dried mushrooms with 1 cup warm water in a small bowl. Trim and thinly slice green onions on an angle, keeping white and green portions separate. Coarsely chop almonds. Rinse chicken breasts, pat dry, and season both sides with ¼ tsp. salt and a pinch of pepper.
-
Heat a medium pan over medium heat. Add 2 tsp. olive oil and chicken to hot pan and cook until chicken is deep brown and reaches a minimum internal temperature of 165 degrees, 4-6 minutes per side. Transfer chicken to a plate. Reserve pan, no need to wipe clean.
-
Remove hydrated mushrooms from water (reserve soaking liquid) and coarsely chop.
-
Return pan used to cook chicken to medium heat. Add white portions of green onions and mushrooms to hot pan and cook until fragrant, 1 minute. Add marsala and cook 1 minute. Add almost all soaking liquid (leave any sediment from mushrooms in the bowl) and chicken demi-glace to pan and cook until reduced by half, 4-5 minutes. Remove from heat and swirl in butter to enrich sauce.
-
Arrange chicken and squash on plate. Pour sauce over chicken and garnish squash with blue cheese, green portions of green onions, and almonds. Roasted acorn squash skin is edible and delicious!