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Oxmoor House Photo by: Oxmoor House

Roasted Chicken Breasts and Butternut Squash with Herbed Wine Sauce

Butternut squash's natural sugars caramelize during roasting. When paired with fine herbs and wine, they create a flavor explosion that rivals any bistro specialty.

Oxmoor House MARCH 2010

  • Yield: 4 servings (serving size: 1 chicken breast half, 1 cup squash, and 1 tablespoon sauce)
  • Cook time:38 Minutes
  • Prep time:9 Minutes

Ingredients

  • 4 bone-in chicken breast halves (about 2 pounds), skinned
  • Cooking spray
  • 1 tablespoon olive oil, divided
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 5 cups (1/2-inch) cubed peeled butternut squash (2 1/4 pounds)
  • 1 teaspoon fine herbs
  • 3 tablespoons dry white wine

Preparation

1. Preheat oven to 450°.

2. Place chicken in a large roasting pan coated with cooking spray. Brush chicken with 1 1/2 teaspoons olive oil; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper.

3. Place squash in a large bowl. Drizzle with remaining olive oil, and sprinkle with fine herbs, remaining salt, and remaining pepper; toss well. Add squash to pan. Bake at 450° for 38 minutes or until chicken is done. Transfer chicken and squash to a serving platter; 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 on each of 4 plates. Spoon 1 tablespoon sauce over each chicken breast. Serve with squash.

Make it Faster

Peeling and cubing a butternut squash isn't difficult, but it will require a few extra minutes of your time. We peeled and cubed a butternut squash for this dish. To prepare this recipe even quicker, look for precubed butternut squash in the produce section of your supermarket. It may cost a little extra, but the trade-off is time saved in prepping this meal.

Nutritional Information

Amount per serving
  • Calories: 370
  • Calories from fat: 0.0%
  • Fat: 7.9g
  • Saturated fat: 1.7g
  • Monounsaturated fat: 4g
  • Polyunsaturated fat: 1.4g
  • Protein: 40.1g
  • Carbohydrate: 36.5g
  • Fiber: 6.1g
  • Cholesterol: 102mg
  • Iron: 3mg
  • Sodium: 539mg
  • Calcium: 164mg
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Roasted Chicken Breasts and Butternut Squash with Herbed Wine Sauce recipe

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