1_of_a_kind
09-19-2007, 12:17 PM
Beta-carotene rich butternut squash is perfect for early fall entertaining. It has a smooth surface, making it quick and easy to peel. Cut the squash in half horizontally. Place each half, flat-side down on a cutting board. Slice down from the top to remove strips of the peel. Cut into ½-inch slices, line them up on the cutting board, and cut ½-inch cubes. In addition to the chicken and vegetables, I like to add a mound of basmati rice to the bowl before ladling in the chicken broth.
3 tablespoons all-purpose flour
¼ teaspoon salt, or to taste
¼ teaspoon pepper, or to taste
16 ounces boneless, skinless chicken breasts, cut into 1-inch strips
1 tablespoon olive oil
1 (14-ounce) can reduced-sodium chicken broth
1 butternut squash, peeled and cut into ½-inch cubes (about 3 cups)
½ red bell pepper, coarsely chopped
1 tablespoon coarsely chopped fresh rosemary (see Tip (http://www.clickondetroit.com/food/14063826/detail.html))
2 tablespoons unsalted butter
Pour the flour, salt, and pepper into a zip-top plastic bag. Add the chicken and shake to coat.
Heat the oil in a large sauté pan over medium-high heat. Use tongs to transfer the chicken (and not the excess flour) to the pan and arrange the strips in a single layer. Cook for 3 minutes per side or until lightly browned but not cooked through.
Pour the chicken broth into the pan. Stir in the squash, bell pepper, and rosemary. When the liquid comes to a boil, reduce the heat to medium. Cover and cook for about 5 minutes or until the squash is tender and the chicken is thoroughly cooked. Add the butter and stir s it melts. Taste and adjust the seasoning.
To serve, spoon the chicken and vegetables into shallow bowls. Use a ladle to add the chicken broth.
3 tablespoons all-purpose flour
¼ teaspoon salt, or to taste
¼ teaspoon pepper, or to taste
16 ounces boneless, skinless chicken breasts, cut into 1-inch strips
1 tablespoon olive oil
1 (14-ounce) can reduced-sodium chicken broth
1 butternut squash, peeled and cut into ½-inch cubes (about 3 cups)
½ red bell pepper, coarsely chopped
1 tablespoon coarsely chopped fresh rosemary (see Tip (http://www.clickondetroit.com/food/14063826/detail.html))
2 tablespoons unsalted butter
Pour the flour, salt, and pepper into a zip-top plastic bag. Add the chicken and shake to coat.
Heat the oil in a large sauté pan over medium-high heat. Use tongs to transfer the chicken (and not the excess flour) to the pan and arrange the strips in a single layer. Cook for 3 minutes per side or until lightly browned but not cooked through.
Pour the chicken broth into the pan. Stir in the squash, bell pepper, and rosemary. When the liquid comes to a boil, reduce the heat to medium. Cover and cook for about 5 minutes or until the squash is tender and the chicken is thoroughly cooked. Add the butter and stir s it melts. Taste and adjust the seasoning.
To serve, spoon the chicken and vegetables into shallow bowls. Use a ladle to add the chicken broth.