Stovetop, Pot (small), Frying pan, Immersion blender
Halve the squash & scoop out the seeds. Cut the squash into large chunks. (Peeling is optional!)
Add the squash to a pot of salted boiling water. Cook for about 15 min, or until fork-tender.
Cut the chicken into strips.
Heat a drizzle of oil in a pan over medium heat. Add the chicken. Season with salt & pepper. Cook, stirring for 1 min.
Peel & thinly slice the onion.
Add the onions to the pan. Season with salt & pepper. Sauté for 3-5 min.
Add the cider to deglaze the pan. Reduce the heat to medium-low. Simmer for 3 min.
Add the crème fraîche & stir. Remove from heat. Cover to keep warm.
Drain the squash. Add a dab of butter, salt & pepper. Use an immersion blender to purée until smooth & creamy. (A blender or food processor also works!)
Spoon the butternut squash onto a serving plate. Top with the chicken & onions. Drizzle with the cider-cream sauce. Season with salt & pepper. Enjoy!
Average estimated amount for one serving
On average, one serving of the recipe "Cider Chicken with Butternut Squash" contains 651 Energy, 25 g of Fat, 74 g of Carbohydrates, 40 g of Protein, 7 g of Fiber.
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