Braised Chicken With Squash & Cranberries

January 28, 2013

I found this wonderful, fall dish in the October issue of Everyday Food magazine. It was simple to put together, tasted great and even looked pretty! You can do a lot of prep work early in the day, then simply toss everything together and cook it before dinner.

•3-4 cups cubed butternut squash
•4 TBSP olive oil
•2 boneless, skinless chicken breasts, halved {I'd pound them thin next time too}
•1 red onion, cut into 1/2" wedges {or chopped finely if your kids don't like to see them!}
•1 tsp dried sage
•4 tsp flour
•2 tsp ground coriander
•1 tsp nutmeg
•1, 14-oz can chicken broth
•1/2 cup dried cranberries {I used a nearly full bag of Craisins}
•salt & pepper
My additions:
•1 red wine sausage {I just had it in my fridge, so I decided to add it in.}
•1 pear, sliced into 8 sections {an apple would be a great alternative!}

Heat 2 TBSP oil over medium heat in a heavy pot. While oil is heating, moisten chicken breasts with a bit of water, then dredge them in the flour, seasoned with a bit of salt and pepper. Place chicken in...
See the full directions on my site

Nutritions

Calories
341

Sodium
470mg
19% DV

Fat
18g
28% DV

Protein
15g
31% DV

Carbs
30g
10% DV

Fiber
5g
20% DV

Braised Dinner