Braised Chicken with Squash, Turnips & Mushrooms
Nutrition Information
  • Serves: 4
  • Calories: 320
  • Fat: 10g
  • Carbohydrates: 29g
  • Sodium: 730 mg
  • Fiber: 6g
  • Protein: 31g
  • Cholesterol: 70mg
Type: Entree
Cook Time: 
Total Time: 
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Ingredients
  • 2 tablespoons olive oil, divided
  • 4 skinless boneless chicken breast halves
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 sweet onion, finely chopped
  • 1 butternut squash, peeled, seeded and cut into ½ inch pieces*
  • 1 bunch small turnips, unpeeled, cut into ½-inch pieces, greens reserved**
  • 1 tablespoon fresh sage, minced
  • 1-3/4 cups low-sodium chicken broth, divided
  • ½ pound of shitake or button mushrooms, stemmed and quartered
  • 1-2 teaspoons all-purpose flour
Instructions
  1. In large skillet, place 1 tablespoon olive oil over medium heat.
  2. Pat chicken dry and sprinkle chicken with salt and pepper. Brown in oil on both sides. Remove chicken from skillet and transfer to plate.
  3. In same skillet, reduce heat to medium; add onion and sauté until tender, about 5 minutes. Add squash, turnips and sage; toss to coat with oil.
  4. Return chicken to skillet and add 1-1/2 cups chicken broth; bring to a boil, reduce heat to low, cover and simmer until chicken is tender, about 30 minutes.
  5. In separate skillet, place remaining 1 tablespoon oil over medium heat. Add mushrooms and sauté until tender. Remove from heat. Chop greens and add greens and mushrooms to chicken. Cover and simmer until greens wilt, about 5 minutes.
  6. In small bowl, whisk together remaining ¼ cup chicken broth and flour. Add to skillet, mix it in and simmer until sauce thickens.
Notes
*Pre-cut butternut squash cubes can save a lot of work! **This dish is equally delicious using 2 cups of small red potatoes, cut into quarters, if you can't find or don't want to try turnips! Add with onion and sauté, then add squash and sage and follow remaining directions.
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