Chicken Agrodolce with Roasted Delicata Squash

Chicken Agrodolce

4 Boneless Skinless organic Chicken Breast

1/2-3/4 cup of balsamic vinagre

1-2 Tablespoons of honey

1-2 sprigs of thyme or rosemary

2-3 cloves of garlic peeled and smashed

2-3 tbsps of butter

2 tbsps of extra virgin olive oil

Roasted Garlic Himalayan Pink Salt

Seal salt

Fresh cracked black pepper

Chanterelle Mushrooms cut in half or cremini mushrooms cut into quarters (you can add as much as you like, but I like to have about 1-2 chanterelle or creminis per serving)

Flat leaf parsley (Any fresh herb will do but it does need to be finished with some freshness from an herb to brighten up the dish)

Slice chicken breast in half so you have two 1/2 inch slices of breast (You can use the breast as is but I like to slice them so they cook evenly and I can serve one per person, if you do slice you may have to pound some pieces to get them all even). Season with salt and pepper. Add the extra virgin olive oil in a large sauté or frying pan. Sear the chicken to get a good sear on it and flip over for a couple a minutes and remove and place aside (you don’t want to cook the chicken through but just color it). Add the garlic and thyme or rosemary to the pan until it’s fragrant about a minute or two. Deglaze with the balsamic vinagre. Stir in the honey and your chicken, mushrooms to the pan and transfer to the oven to finish cooking the chicken through about 5-7 minutes. Once it’s out of the oven you want to remove your chicken from the pan and transfer back to your stove to reduce your sauce a bit and finish it off with the butter and fresh herbs.

Roasted Delicata Squash

1 Delicata Squash for every two servings

Extra virgin olive oil

Balsamic vinagre

Sea salt

Fresh cracked black pepper

Cut Delicata squash in half vertically, scoop out the seeds and cut into 1/2 inch slices. Line them in a baking dish and drizzle with extra virgin olive oil, balsamic vinagre, salt and pepper. Place in a 450 degree oven until they are fork tender and caramelized.

To serve place about 6 pieces of the delicata squash in a circular pattern, place your sliced chicken breast on top of the squash and the mushrooms either on it or around it and finish the whole thing with a good drizzle of your pan sauce. It should be sweet, acidic and balance by the butter and fresh herbs.

Chicken Agrodolce with Roasted Delicata Squash

Chicken Agrodolce

4 Boneless Skinless organic Chicken Breast

1/2-3/4 cup of balsamic vinagre

1-2 Tablespoons of honey

1-2 sprigs of thyme or rosemary

2-3 cloves of garlic peeled and smashed

2-3 tbsps of butter

2 tbsps of extra virgin olive oil

Roasted Garlic Himalayan Pink Salt

Seal salt

Fresh cracked black pepper

Chanterelle Mushrooms cut in half or cremini mushrooms cut into quarters (you can add as much as you like, but I like to have about 1-2 chanterelle or creminis per serving)

Flat leaf parsley (Any fresh herb will do but it does need to be finished with some freshness from an herb to brighten up the dish)

Slice chicken breast in half so you have two 1/2 inch slices of breast (You can use the breast as is but I like to slice them so they cook evenly and I can serve one per person, if you do slice you may have to pound some pieces to get them all even). Season with salt and pepper. Add the extra virgin olive oil in a large sauté or frying pan. Sear the chicken to get a good sear on it and flip over for a couple a minutes and remove and place aside (you don’t want to cook the chicken through but just color it). Add the garlic and thyme or rosemary to the pan until it’s fragrant about a minute or two. Deglaze with the balsamic vinagre. Stir in the honey and your chicken, mushrooms to the pan and transfer to the oven to finish cooking the chicken through about 5-7 minutes. Once it’s out of the oven you want to remove your chicken from the pan and transfer back to your stove to reduce your sauce a bit and finish it off with the butter and fresh herbs.

Roasted Delicata Squash

1 Delicata Squash for every two servings

Extra virgin olive oil

Balsamic vinagre

Sea salt

Fresh cracked black pepper

Cut Delicata squash in half vertically, scoop out the seeds and cut into 1/2 inch slices. Line them in a baking dish and drizzle with extra virgin olive oil, balsamic vinagre, salt and pepper. Place in a 450 degree oven until they are fork tender and caramelized.

To serve place about 6 pieces of the delicata squash in a circular pattern, place your sliced chicken breast on top of the squash and the mushrooms either on it or around it and finish the whole thing with a good drizzle of your pan sauce. It should be sweet, acidic and balance by the butter and fresh herbs.