I love fall! My interest in food returns as the weather cools. This recipe is perfect for an early fall night.
2 boneless, skinless chicken breasts (thighs would work too)
1 Granny Smith apple
4 red potatoes
1 Butternut squash
1 bunch Sage
2 Tbsp butter
1 shallot
2 Tbsp white wine vinegar
Preheat oven to 475°
Halve the squash lengthwise and scoop out and discard pulp and seeds.
Peel and then medium dice squash.
Medium dice potatoes
Pick leaves from Sage and roughly chop (I use the Pampered Chef herb grinder -- it's perfect)
Place squash and potatoes in bowl and toss with olive oil, salt, and pepper
Cover a sheet pan with foil and spray with non-stick spray
Place squash and potatoes on sheet pan and roast for 16 - 18 minutes
Quarter and core the apple and dice in 1/4" pieces
Peel and thinly slice the shallot
Place shallot and apple in bowl and toss with olive oil, salt and pepper
Add to sheet pan of roasted vegetables - stir to combine
Roast 9 - 11 minutes
While veggies roast ...
Season chicken breasts with salt and pepper (both sides)
Heat 2 Tbsp olive oil in non-stick pan
Add chicken and cook for 5 - 7 minutes on each side until done
Transfer chicken to a plate to rest
Add butter to pan. Reduce heat to medium. Stir butter until it smells nutty - scrape any chicken bits from pan - don't burn
Add Sage, vinegar, and 2 Tbsp water
Cook for 1 minute stirring constantly
Divide the finished veggies and cooked chicken between dishes. Top with brown butter sauce.
