As a wedding gift, my husband and I received a month long Blue Apron subscription. It’s a little expensive but super convenient, since it gives you the exact ingredients you need and a recipe. It’s been fun because we cook things we wouldn’t have cooked otherwise, but there were only a few recipes I would want to try again on my own. Still debating if we’ll continue with a subscription.
This recipe with chicken, squash and apples was really delicious and easy to make! Plus all the ingredients seem easy to find. The sage-brown butter sauce with almonds was really delicious. A perfect meal for fall.
The website has more detail but I’ve pasted the recipe below for convenience. Also, please note this was intended for 2 people only, so adjust accordingly.
- 2 boneless, skin-on chicken breasts
- 1 gala apple, medium diced
- 1 honeynut squash, peeled and medium diced
- 1 Yukon gold potato, medium diced
- 1 bunch of sage, thinly sliced
- 2 tbsp butter
- 2 tbsp roasted almonds, roughly chopped
- 2 tbsp white wine vinegar
- 1 shallot, thinly sliced
- olive oil
- salt and pepper
- Preheat oven to 475 degrees F.
- Place squash and potato on a sheet pan. Drizzle with olive oil and season with salt and pepper.
- Toss to coat and spread in an even, single layer. Roast for 16 to 18 minutes.
- Add apple and shallot to the sheet pan of vegetables. Stir to combine and roast for another 9 to 11 minutes.
- While vegetables are roasting, season the chicken with salt and pepper.
- Heat 2 tsp olive oil in a medium pan over medium-high heat.
- Add chicken, skin side down, and cover loosely with foil. Cook for 5 to 7 minutes per side, or until brown and cooked through.
- Remove chicken from pan, leaving behind any browned bits.
- Add butter to pan and heat on medium-high until melted. Cook for 1 to 2 minutes, until deep golden brown and fragrant.
- Add the sage, almonds and vinegar. Cook, stirring occasionally, up to 1 minute. Remove from heat and add salt and pepper to taste.
- Split the vegetables and chicken between your dishes. Top with a few spoonfuls of the sage-brown butter sauce.