Maple & Dried Cranberry Chicken with Butternut Squash
Yield
servingsPrep
15 minCook
45 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
butternut squash
|
|
| 1 | large |
onions
chopped |
|
| 3 | ounces |
swiss cheese
grated |
|
| 1 | teaspoon |
parsley leaves
chopped |
|
| 1 | teaspoon |
chives
chopped |
|
| ½ | cup |
butter
|
|
| 2 | tablespoons |
olive oil
|
|
| ½ | cup |
rice
risotto |
|
| ½ | cup |
white wine
|
*
|
| 2 | cups |
chicken broth
|
|
| 1 ½ | pounds |
chicken breasts
boneless, skinless, quartered |
|
| ¼ | cup |
maple syrup
|
|
| ⅛ | cup |
cranberries
dried |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
butternut squash
|
|
| 1 | large |
onions
chopped |
|
| 86.7 | ml/g |
swiss cheese
grated |
|
| 5 | ml |
parsley leaves
chopped |
|
| 5 | ml |
chives
chopped |
|
| 118 | ml |
butter
|
|
| 3E+1 | ml |
olive oil
|
|
| 118 | ml |
rice
risotto |
|
| 118 | ml |
white wine
|
*
|
| 473 | ml |
chicken broth
|
|
| 680.4 | g |
chicken breasts
boneless, skinless, quartered |
|
| 59 | ml |
maple syrup
|
|
| 3E+1 | ml |
cranberries
dried |
|
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.
