step 1
Preheat oven to 425 degrees F (220 degrees C).
step 2
Peel the Carrot (1) and cut into one inch pieces, then place into a large bowl.
step 3
Peel the Parsnip (1) and Sweet Potato (1) and cut into half inch diced pieces, place in the large bowl.
step 4
Peel Red Onion (1/2) and cut into one inch wedge pieces, and place into bowl.
step 5
Remove needles from Fresh Rosemary (1 tsp) and mince.
step 6
Peel and cube Butternut Squash (3/4 cup).
step 7
To the bowl with the vegetables, add the butternut squash cubes, fresh rosemary, Extra-Virgin Olive Oil (1 Tbsp), Salt (1/4 tsp), and Ground Black Pepper (1/4 tsp). Mix to combine.
step 8
In a small bowl, mix together a quarter cup of water and Chicken Base (1 pckg).
step 9
Place the vegetables on a sheet pan lined with parchment paper and roast in the oven for 18 minutes, or until tender.
step 10
Remove from heat and keep warm for plating.
step 11
Pat dry Chicken Breasts (2) with paper towels and season each breast with Salt (1/4 tsp) and Ground Black Pepper (1/4 tsp).
step 12
In a medium saute pan over medium high heat, add Extra-Virgin Olive Oil (1 Tbsp).
step 13
Add the chicken and sear on each side for about five minutes.
step 14
Remove from pan and transfer to a plate.
step 15
Pour chicken broth and White Cooking Wine (2 Tbsp) into the same saute pan and bring to a boil while scraping the browned bits from the bottom of the pan, about two minutes.
step 16
Add Honey (1/4 cup) and Whole Grain Mustard (1 Tbsp) to the wine mixture, and stir to combine.
step 17
Add the chicken back to the pan and coat evenly with the sauce.
step 18
Remove from heat and keep warm for plating.
step 19
In the center of two plates, place chicken on top of roasted vegetables. Spoon sauce over the chicken.
