Chicken and Butternut Squash

Betty Crocker

• Ready In: 1 hr
• Serves: 4

Ingredients

• 4  bone-in chicken breasts, skinned or 2  lbs chicken breasts
• 1  tablespoon olive oil
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon fresh ground pepper
• 5  cups  cubed peeled  butternut squash (1/2 inch) or 2 1⁄4 lbs  butternut squash (1/2 inch)
• 1  teaspoon  fines herbes or 1⁄4 teaspoon  italian seasoning
• 3  tablespoons dry white wine or 3  tablespoons reduced-sodium chicken broth

Directions

1. Heat oven to 450°F Spray roasting pan with cooking spray. Place chicken in pan. Brush chicken with 1 1/2 teaspoons of the oil; sprinkle with 1/4 teaspoon each of the salt and pepper.
2. Place squash in large bowl; drizzle with remaining 1 1/2 teaspoons oil. Sprinkle with fines herbs or Italian seasoning and remaining 1/4 teaspoon each salt and pepper; toss well. Spoon squash around chicken.
3. Roast uncovered 35 to 40 minutes or until juice of chicken is clear when thickest part is cut to bone (at least 165°F). Remove chicken and squash from pan; cover to keep warm.
4. Add wine to pan drippings; heat to boiling over high heat, stirring to loosen brown particles. Reduce heat; cook 2 minutes or until sauce is reduced to 1/4 cup.
5. On each of 4 plates, place 1 chicken breast and 1 cup squash. Spoon 1 tablespoon sauce over each chicken breast.