30 Minute Meal: Chicken & Butternut Squash with a Brown Butter Sage Sauce

This recipe is simple and delicious! With just a handful of ingredients, this is the perfect weeknight meal!

2 Servings

Ingredients:

2 chicken breasts

1 butternut squash, cubed

4 tbsp salted butter (you can use unsalted, but be sure to season while it cooks)

Fresh sage leaves, chopped

Parmesan, to taste (we used about 1/4 cup total)

Flour (for coating chicken, about 1/2 cup)

Salt & Pepper

Olive oil for cooking (or whichever cooking oil you prefer)

Directions:

1. Preheat oven to 425*F.

2. Cut the chicken crosswise to create equal sized thinner breasts. Use a meat mallet to even out the chicken so that it will cook evenly. Mix flour with salt and pepper and coat the chicken in this mixture. Shake off excess coating. Discard any remaining flour.

3. Put cubed butternut squash in a roasting pan with olive oil, salt and pepper. Roast for 25 minutes or until tender. You want the squash to get some color for extra flavor!

4. While the butternut squash is roasting, heat a saute` pan on medium-high heat. Add in olive oil to coat the pan. Sear your chicken until cooked (about 3 minutes per side, this will depend on the thickness of your chicken). Set chicken aside.

5. In the same saucepan, heat up butter on medium heat. Keep swirling the pan as the butter heats up. The browning process will begin once you see little bubbles appear along the edges of the pan. Add in the parmesan & chopped sage leaves. Swirl into butter using a wooden spoon. Cook for about two minutes longer. Be careful not to burn your butter! Keep swirling the pan to prevent burning.

6. Add chicken into pan of browned butter and cook for a minute or two, or until the chicken is properly coated in the sauce.

7. Plate the chicken along with the butternut squash. Pour any remaining brown butter sage sauce over the entire dish. Top with more parmesan! Extra cheese never hurts!

8. Enjoy!