Roasted Chicken Breasts and Butternut Squash with Herbed Wine Sauce

Ingredients

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

Equipment

• bowl
• frying pan
• oven
• roasting pan

Directions

1. Preheat oven to 45
2. Place chicken in a large roasting pan coated with cooking spray.
3. Brush chicken with 1 1/2 teaspoons olive oil; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper.
4. Place squash in a large bowl.
5. Drizzle with remaining olive oil, and sprinkle with fine herbs, remaining salt, and remaining pepper; toss well.
6. Add squash to pan.
7. Bake at 450 for 38 minutes or until chicken is done.
8. Transfer chicken and squash to a serving platter; keep warm.
9. 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.
10. Place 1 chicken breast half on each of 4 plates. Spoon 1 tablespoon sauce over each chicken breast.
11. Serve with squash.
12. Make it Faster
13. 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.