But­ter­nut squash and chicken pan-fry


Serves 4 PREP: 5 mins COOK: 15 mins Per serv­ing kcals: 348; sat fat: 4g; fat: 11g; carbs: 17g 1 small but­ter­nut squash, halved, peeled, de­seeded and cubed 2tbsp olive oil 1tbsp maple syrup 2-3 shal­lots, roughly chopped 2 stalks of rose­mary, leaves re­moved and chopped 4 chicken breasts, skinned and cubed 568ml hot chicken stock 2-3tbsp dou­ble cream

1 Pre­heat oven to 200°C/180°C fan/gas 6. Add squash and half of the oil to a roast­ing tray. Sea­son well and coat with maple syrup. Bake for about 12-15 mins, un­til ten­der and golden.

2 Mean­while, heat the re­main­ing oil. Add shal­lots and rose­mary, and sea­son. Cook for 1-2 mins, then push to one side. Add chicken and cook for 6-8 mins, un­til cooked through and golden (top up with more oil if needed).

3 Add stock, then bring to the boil. Add cream, then stir and sim­mer for 1-2 mins. Use more stock if you pre­fer more sauce. Stir through squash, taste and sea­son if needed. Serve with rice or crusty bread.

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