Chicken with Creamy Butternut Squash and Mushroom Sauce
User Reviews
5.0
6 reviews
Excellent
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
35 mins
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Servings
4 servings
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Calories
320 kcal
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Course
Main Course
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Cuisine
American
Chicken with Creamy Butternut Squash and Mushroom Sauce
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This delightful recipe is easy to follow and perfect for any occasion.
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Ingredients
- 2 chicken breasts about 1 lb (450g)
- 3 tablespoons flour
- 2 tablespoons Frying oil
- 7 ounces (200g) cremini mushrooms
- 1 cup (120g) butternut squash cut into very small cubes
- 1 medium onion or 2 shallots
- 3 cloves garlic
- ½ cup sour cream 12%, 120g
- ½ cup chicken broth 120g
- ⅛ teaspoon ground nutmeg
- 1 tablespoon chopped dill
- salt and pepper to taste
Instructions
- Prepare the ingredients: cut mushrooms into thick slices, butternut squash into very small cubes (1/4-1/3 inch or 5-7mm), dice the onion, finely chop garlic, and dill.
- Prepare the chicken: cut the chicken breasts in half horizontally so you have 4 thinner cutlets. Pound each cutlet in its thickest part slightly. Season with salt and pepper on both sides. Dredge in flour on all sides, shake off excess flour.
- Cook the chicken: Heat the oil in a large frying pan over high heat, add in the chicken pieces. Cook for about 3 minutes, until golden, turn over and cook for further 2-3 minutes or until browned and cooked through. Transfer to a plate.
- Prepare the sauce: Add the mushrooms and butternut squash to the pan in an even layer. Cook over high heat for about 2 minutes without stirring letting them brown at the bottom. Start stirring and cook for about 1 minute. Reduce the heat to medium-low and add onion, cook for 2-3 minutes or until softened. Add garlic and cook for 30 seconds.
- Add the cream, broth, and nutmeg, cook over medium-low heat for a few minutes, until the sauce is thickened and butternut squash soft. Don‘t worry if the sour cream breaks into small clumps – the sauce will be smooth again after cooking it for a few minutes.
- Assemble: Season the sauce with salt and pepper, stir in chopped dill. Place the chicken in the sauce to warm up. Serve.
- Enjoy!
Notes
- add it later along with the broth and cream.
- Butternut squash substitute: you use raw pumpkin/butternut squash or pumpkin puree. Both versions are delicious. If using pumpkin puree, add 2/3 of a cup, add it later along with the broth and cream.
- What to serve it with: potatoes and green beans, gnocchi or pasta.
- Instead of sour cream, you can use heavy cream + 1/2 teaspoon Worcestershire sauce or lemon juice. I prefer using sour cream in this recipe.
- Calories count = 1/4 of the recipe (1 serving). This is only an estimate.
Nutrition Information
Show Details
Calories
320kcal
(16%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 320 kcal
% Daily Value*
| Calories | 320kcal | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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