Pan-Seared Chicken with Roasted Honeynut Squash & Apple
2 Boneless, Skin-On Chicken Breasts
1 Gala Apple
1 Honeynut Squash
1 Yukon Gold Potato
1 Bunch Sage
2 Tablespoons Butter
2 Tablespoons Roasted Almonds
2 Tablespoons White Wine Vinegar
Preheat the oven to 475°F. Wash and dry and the fresh produce. Cut off and discard the squash ends; carefully peel the squash. Halve the squash lengthwise; using a spoon, scoop out and discard the pulp and seeds. Medium dice the squash. Medium dice the potato. Core and medium dice the apple. Peel and thinly slice the shallot. Pick the sage leaves off the stems; discard the stems and thinly slice. Roughly chop the almonds.
Place the squash and potato on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer and roast 16 to 18 minutes, or until lightly browned. Remove from the oven, leaving the oven on.
Carefully add the apple and shallot to the sheet pan of roasted vegetables; stir to combine. Return to the oven and roast 9 to 11 minutes, or until browned and the squash and potato are tender when pierced with a fork. Remove from the oven and set aside in a warm place.
While the vegetables finish roasting, pat the chicken dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken, skin sides down; cook, loosely covering the pan with foil, 5 to 7 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate and set aside in a warm place.
Add the butter to the pan of reserved fond; heat on medium-high until melted. Cook, stirring occasionally and swirling the pan, 1 to 2 minutes, or until deep golden brown and fragrant. Add the sage, almonds and vinegar (be careful, as the liquid may splatter). Cook, stirring occasionally, 30 seconds to 1 minute, or until fragrant. Remove from heat and season with salt and pepper to taste.
Divide the finished vegetables and cooked chicken between 2 dishes. Top with a few spoonfuls of the sage-brown butter sauce. Enjoy!
Recipe by: Blue Apron