Categories: Meals
Ingredients
- 1 Shallot
- 2 Rosemary Sprigs
- 1 Fuji Apple
- 1 Sage Sprig
- 2 Boneless Skinless Chicken Breasts
- 9 oz. Butternut Squash, Cubed
- 2 fl. oz. Sherry
- 2 tsp. Chicken Base
- 2 fl. oz. Apple Cider
- ⅗ oz. Butter
Directions
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Preheat oven to 450 degrees. Thoroughly rinse produce and pat dry. Prepare a baking sheet with foil.
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Peel and mince shallot. Stem and mince rosemary (reserve two sprig tops for garnish). Core apple and cut into thick 1 ½” slices. Stem and mince sage. Rinse chicken breasts, pat dry, and season both sides with ½ tsp. salt and a pinch of pepper.
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Place butternut squash, apple slices, and sage on prepared baking sheet and toss with 1 tsp. olive oil, ½ tsp. salt, and ¼ tsp. pepper. Spread into a single layer and bake until fork tender and slightly caramelized, 20-25 minutes. While squash and apple roast, sear chicken.
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Place a medium non-stick pan over medium-high heat. Add 2 tsp. olive oil and chicken to hot pan and cook until browned, 3-4 minutes per side. Transfer chicken to plate. Chicken will finish cooking later. Reserve pan; no need to wipe clean.
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Return pan used to sear chicken to medium-high heat. Add shallots to hot pan and cook until aromatic, 30 seconds. Add cooking sherry and simmer 1 minute. No need to season sauce, as chicken base added later has enough salt.
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Add chicken base, apple cider, and minced rosemary to pan. Lower heat to medium and return chicken to pan. Cover and cook until chicken reaches a minimum internal temperature of 165 degrees and sauce is slightly reduced, 6-8 minutes. Remove from burner and swirl in butter. Adding butter off the heat enriches and thickens the sauce without breaking it.
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Spoon sauce onto a plate. Arrange roasted butternut squash and apples on sauce. Place chicken breast on top and garnish with reserved rosemary tops.