Roasted Chicken Breasts and Butternut Squash with Herberd Wine Sauce

By Rodeo

Ingredients

• 4 chicken breasts
• Cooking spray
• 1 T olive oil, divided
• Freshly ground black pepper
• 5 cups cubes peeled butternut squash (2.25 pounds)
• 1 t fine herbs
• 3 T dry white wine

Details

Servings 4

Preparation

Step 1

1. Preheat oven to 450 degrees
2. Place chicken in a large roasting pan coated with cooking spray. Brush chicken with 1.5 t olive oil; sprinkle with 1/4 t pepper.
3. Place squash in a large bowl. Drizzle with remaining oil, and sprinkle with fine herbs and pepper; toss well. Add squash to pan. Bake at 450 for 38 minutes or until chicken is done. Transfer to a serving platter and 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 bon each plate. Spoon 1 T sauce over each chicken breast. Serve with squash.