Braised Chicken with Squash and Cranberries
Braised chicken with squash and cranberries is a fantastic fall meal bursting with great flavors! Butternut squash, cranberries, chicken, apple & onions combine for a lovely skillet dinner.
Servings: 4 servings
Calories: 427kcal
Ingredients
- 3 cups butternut squash cubed
- 4 TBSP olive oil
- 2 boneless skinless chicken breasts, halved (pounded thin)
- 1 red onion cut into 1/2" wedges {or chopped finely}
- 1 tsp dried sage
- 4 tsp flour
- 2 tsp ground coriander
- 1 tsp nutmeg
- 14 oz chicken broth
- ½ cup dried cranberries {nearly a full bag of Craisins}
- salt & pepper
- 1 red wine sausage
- 1 apple sliced into 8 sections
Instructions
- 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 pan and sear until browned on both sides, about 2-3 minutes per side. Remove from pan.
- Add remaining 2 TBSP oil to pan and add in squash, red onion and spices. Cook, stirring until fragrant, about 2 minutes.
- Add broth and cook, stirring and scraping up the browned bits on the bottom.
- Nestle chicken in the squash mixture.
- Add the cranberries and pear or apple and the sausage.
- Bring to a boil, then reduce heat to a simmer and cook an additional 20-25 minutes.
- Serve along side couscous, rice pilaf, quinoa or whatever you'd like!
Nutrition
Serving: 1serving | Calories: 427kcal | Carbohydrates: 36g | Protein: 18g | Fat: 25g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.01g | Cholesterol: 57mg | Sodium: 424mg | Potassium: 763mg | Fiber: 5g | Sugar: 19g | Vitamin A: 11206IU | Vitamin C: 28mg | Calcium: 78mg | Iron: 2mg