Classic chicken. 10/28/20

Hardly a week goes by that John and I do not make what I call Classic Chicken! Our son says that he makes a similar meal every Monday. I guess he inherited the chicken gene!

Sous vide chicken breast with chicken/mushroom gravy, roasted mashed butternut squash, and sautéed broccoli

Although everything was delicious, the star of the dinner was the butternut squash. Roasted in a 400F oven for about an hour, the squash gets a sweet nutty flavor. I sprinkle on some salt and nutmeg before cooking and a little butter is added when mashing. The most difficult part of making the squash is cutting it in half. It is really hard!

This entry was posted in American, Kitchen tips, Poultry, sous vide, Vegetables and tagged . Bookmark the permalink.

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