About this recipe:This is a nice, easy recipe that is easy to cook but results in a colourful and subtly flavoured dish.
4 chicken breast fillets
1/4 butternut squash, cubed
1 medium red onion, chopped
1 small eating apple (e.g. Braeburn), peeled and sliced
1 vegetable stock cube
1 tablespoon olive oil
1 teaspoon coarsely ground black pepper
330ml boiling water
125ml white wine (Chardonnay works well)
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:15min › Cook:30min › Ready in:45min
Heat the olive oil in a deep frying pan on a low heat. Add the apple and onion to oil and brown for about 4 minutes.
Add the butternut squash and the chicken to the frying pan. Cook the chicken until opaque.
Add the 125ml of white wine. Stir the dish and add the black pepper, stock cube and boiling water. Bring to the boil and then reduce to a simmer. Maintain on a low heat until the stock has reduced by two thirds, or until the butternut squash is soft.
If the squash is not soft but the stock has reduced then top up with 175ml of boiling water and reduce again.
I made this for my mother-in-law who has so many food allergies, it is sometimes quite difficult to cook for her but I did this, minus the stock cube, and her delight at the flavours of this dish was great to see.
Everyone, including those who had it with stock, loved it. It is full of flavour and so easy to cook. - 31 Dec 2012