Chicken and Butternut Squash |
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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Betty Crocker Ingredients:
4 bone-in chicken breasts, skinned or 2 lbs chicken breasts |
1 tablespoon olive oil |
1/2 teaspoon salt |
1/2 teaspoon fresh ground pepper |
5 cups cubed peeled butternut squash (1/2 inch) or 2 1/4 lbs butternut squash (1/2 inch) |
1 teaspoon fines herbes or 1/4 teaspoon italian seasoning |
3 tablespoons dry white wine or 3 tablespoons reduced-sodium chicken broth |
Directions:
1. Heat oven to 450°F Spray roasting pan with cooking spray. Place chicken in pan. Brush chicken with 1 1/2 teaspoons of the oil; sprinkle with 1/4 teaspoon each of the salt and pepper.
2. Place squash in large bowl; drizzle with remaining 1 1/2 teaspoons oil. Sprinkle with fines herbs or Italian seasoning and remaining 1/4 teaspoon each salt and pepper; toss well. Spoon squash around chicken.
3. Roast uncovered 35 to 40 minutes or until juice of chicken is clear when thickest part is cut to bone (at least 165°F). Remove chicken and squash from pan; cover to keep warm.
4. Add wine to pan drippings; heat to boiling over high heat, stirring to loosen brown particles. Reduce heat; cook 2 minutes or until sauce is reduced to 1/4 cup.
5. On each of 4 plates, place 1 chicken breast and 1 cup squash. Spoon 1 tablespoon sauce over each chicken breast.
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