Maple & Dried Cranberry Chicken with Butternut Squash

Directions

Peel and grate the butternut squash.

Melt half the butter in a skillet and sauté the squash and half the onion together until translucent.

Stir in the cheese, parsley, and chives.

Set aside.

Heat the olive oil in a saucepan over medium heat.

Sauté the remaining onion.

Add the rice and wine, stirring constantly.

Reduce.

Add one and a half cups of the chicken stock, one-half cup at a time, stirring until absorbed.

The rice is done when still slightly crunchy.

Combine with the squash mixture.

Fry the chicken breasts in the remaining butter a few minutes on each side.

Add the maple syrup, cranberries, and remaining chicken stock.

Cook for a few minutes over low heat, or until the sauce is slightly reduced.

Serve over the squash risotto.