The entire family will enjoy this dish for a tasty and easy fall dinner. A rich mushroom and butternut squash sauce covers the juicy chicken. For a savory midweek meal, serve it with potatoes, pasta, or gnocchi.
Ingredients
Here’s what you need to make this dish:
How to make it step by step:
STEP 1:Thickly slice the mushrooms, dice the onion, finely chop the garlic, and chop the dill. Cut the butternut squash into very thin cubes (1/4-1/3 inch or 5-7mm).
STEP 2: Make 4 thinner cutlets by halving the chicken breasts horizontally. Each cutlet should be lightly pounded in the thickest area. On both sides, season with salt and pepper. Sprinkle flour on all sides and shake off extra.
STEP 3: In a big frying pan, heat the oil over high heat before adding the chicken pieces. Cook for about 3 minutes, or until golden, flip the food over and cook for another 2–3 minutes, or until well browned. Place on a platter.
STEP 4:Place the butternut squash and mushrooms in an equal layer in the pan. Allow them to brown at the bottom for about 2 minutes over high heat without stirring. Cook for about a minute while stirring.
STEP 5:Add the onion and lower the heat to medium-low; cook for 2–3 minutes, or until the onion is tender. Cook for 30 seconds after adding the garlic.
STEP 6:Cook over medium-low heat for a few minutes, until the sauce is thickened and the butternut squash is tender. Add the cream, broth, and nutmeg. If the sour cream separates into tiny clumps, don't panic; after a few minutes of simmering, the sauce will be smooth once more.
Assemble: Add some salt and pepper to the sauce and mix in the chopped dill. Warm up the chicken by adding it to the sauce. Serve.
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