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