Rosemary-Cider Chicken

Ingredients

• 1 Shallot
• 2 Rosemary Sprigs
• 1 Fuji Apple
• 1 Sage Sprig
• 2 Boneless Skinless Chicken Breasts
• 9 oz Butternut Squash, Cubed
• 2 fl. oz. Sherry
• 2 tsp. Chicken Base
• 2 fl. oz. Apple Cider
• ⅝ oz Butter
• Olive Oil
• Salt Pepper
• Peel and mince shallot. Stem and mince rosemary
• (reserve two sprig tops for garnish). Core apple and
• chicken breasts, pat dry, and season both sides with
• ½ tsp. salt and a pinch of pepper.

Instructions

1. 1

   Cook Within: Butternut squash cubes may vary slightly in size. After roasting, be sure to test largest pieces to determine if they are fork-tender. The flavors of apple (including cider) and rosemary blend so harmoniously that they can be paired together in everything from cocktails to desserts.

2. 2

   Peel and mince shallot. Stem and mince rosemary: (reserve two sprig tops for garnish). Core apple and cut into thick 1 ½” slices. Stem and mince sage. Rinse chicken breasts, pat dry, and season both sides with ½ tsp. salt and a pinch of pepper.

3. 3

   Start the Sauce: Return pan used to sear chicken to medium-high heat. Add shallots to hot pan and cook until aro- matic, 30 seconds. Add cooking sherry and simmer 1 minute. No need to season sauce, as chicken base added later has enough salt.

4. 4

   Roast Apple and Butternut Squash: Place butternut squash, apple slices, and sage on ½ tsp. salt, and ¼ tsp. pepper. Spread into a single layer and bake until fork tender and slightly caramel- ized, 20-25 minutes. While squash and apple roast,

5. 5

   Add chicken base, apple cider, and minced rose-: mary to pan. Lower heat to medium and return chicken to pan. Cover and cook until chicken reaches a minimum internal temperature of 165 degrees and sauce is slightly reduced, 6-8 minutes. Remove from burner and swirl in butter. Adding but- ter off the heat enriches and thickens the sauce without

6. 6

   Sear the Chicken: heat. Add 2 tsp. olive oil and chicken to hot pan and cook until browned, 3-4 minutes per side. Transfer chicken to plate. Chicken will finish cooking later. Reserve pan; no need to wipe clean.

7. 7

   Plate the Dish: Spoon sauce onto a plate. Arrange roasted butternut squash and apples on sauce. Place chicken breast on top and garnish with reserved recipe–it has bigger grains and is easier to pinch than table salt, allowing more control over flavor. If using regular table salt, reduce measured amounts twice. Most goes into sauce, and two sprig tops garnish dish. the recipe before you start–we promise it will be time

8. 8

   cut into thick 1 ½” slices. Stem and mince sage. Rinse