- 4
0/5
(0 Votes)
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
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.
You'll also love
-
Southern Pork Tenderloin with... 0/5 (0 Votes) -
Potato Stuffed Kielbasa 0/5 (0 Votes)
You'll also love
-
Sicilian Lentil Soup 1/5 (1 Votes) -
Sweet Tomatoes Broccoli Salad 5/5 (1 Votes)