Ingredients
1/4 c. extra virgin olive oil
24 oz. (3 breasts or 1 package) Tyson Fresh Trimmed and Ready Thin Sliced Boneless Chicken Breast
1/2 c. white wine
6 tbsp. butter, divided
1 tbsp. fresh thyme
1 tbsp. fresh rosemary
4 sage leaves
2 bay leaves
4 clove garlic
2 c. butternut squash, peeled and cut into 1 inch cubes
4 oz. green beans
1/2 c. walnuts, crushed
1 c. chicken broth
1/2 c. cranberries
1 tbsp. kosher salt
1/4 tsp. freshly ground black pepper
Preparation
Step 1In a large, heavy bottom skillet, heat olive oil over medium-high heat. Sear chicken until golden brown and cooked through, 6 to 8 minutes. Step 2Reduce heat to medium-low. Deglaze pan with white wine, then add 3 tablespoons of butter to the pan and scrape up any browned bits from the bottom of the pan. Allow butter to foam, but not burn. Step 3To butter, add all herbs, garlic, butternut squash, green beans, and season with salt and pepper. Cook together in the butter for roughly 6 minutes without stirring, and in one even layer.Step 4Cover pan and turn the heat to low, letting vegetable mixture cook down and soften for another 10 to 15 minutes.Step 5Meanwhile in a separate pan, brown 3 tablespoons of butter with crushed walnuts. Sauté until nuts are toasted and butter is golden, 3 to 5 minutes. Step 6Pour butter and walnuts into veggie skillet along with the chicken broth and cranberries. Nestle the chicken in between the veggies and cover for an additional 20 minutes, then serve.
Made it? Let us know how it went in the comment section below!
