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Butternut Squash and Chicken Sauté

Public
Course: Main course
Preparation time: 20 minutes
Cooking time: 30 minutes
Energy: 348 kcal / serving

Instructions

  • 1.   Peel the shallot and garlic and chop them.
    Peel and dice the butternut squash into small cubes. In a sauté pan, heat the olive oil and brown the squash cubes. Set them aside in a dish. Cut the chicken breasts into cubes.
    In the same sauté pan, brown the chicken cubes, then add the garlic and shallot. Pour in the wine and let it reduce over high heat for a few moments.
    Reduce the heat, season with salt and pepper, cover, and let it cook for 20 minutes over low heat, stirring occasionally. Then add the squash cubes and tarragon. Gently mix and continue cooking for 10 minutes.
    Serve hot.

Ingredients for servings

  • 800 g of chicken breast
  • 400 g of butternut squash
  • 2 shallots
  • 2 garlics
  • 2 sprig of dried tarragon
  • 100 ml of dry white wine
  • 2 tablespoon of olive oil
  • salt (according to taste)
  • pepper (according to taste)

Rates

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    348 kcal
    17 %
  • Fat
    9,92 g
    14 %
  • of which saturated
    1,94 g
    10 %
  • Carbohydrates
    6,91 g
    3 %
  • of which sugar
    2,56 g
    3 %
  • Protein
    48,2 g
    96 %
  • Fibers
    2,35 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.