Maple Dijon Chicken and Squash Skillet
Ingredients
The chicken and squash
-
1
lb
peeled butternut squash, cut into ½” – ¾” cubes
-
2
tablespoons
water
-
½
teaspoon
salt
-
4
teaspoons
olive oil, divided
-
4
oz
thin chicken breast cutlets
-
Salt and pepper
to taste
The sauce
-
½
cup
reduced sodium chicken broth
-
3
tablespoons
maple syrup
-
2
tablespoons
creamy Dijon mustard
-
1
tablespoon
whole grain Dijon mustard
-
1
tablespoon
apple cider vinegar
-
2
teaspoons
cornstarch
-
1
teaspoon
fresh thyme
The vegetables
-
3
cloves
garlic, minced
-
3
cups
fresh spinach leaves
Instructions
- Microwave the cubed squash with water and salt for 5 minutes, then set aside.
- In a large sauté pan, heat 2 teaspoons of olive oil and cook the chicken cutlets until golden and cooked through, then keep warm.
- Mix the chicken broth, maple syrup, both mustards, vinegar, cornstarch, and thyme in a bowl and set aside.
- Add the remaining olive oil to the pan, sauté the squash and garlic for 1 minute.
- Pour in the sauce mixture, simmer for 4-5 minutes until the squash is tender and the sauce thickens.
- Stir in the spinach until wilted, then add the chicken back to the pan to coat in the sauce and warm through.
Nutrition Facts (estimated)
Servings
4
Calories
347
Total fat
10g
Total carbohydrates
30g
Total protein
34g
Sodium
0mg
Cholesterol
0mg
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