Roasted Chicken Breasts And Butternut Squash With Herbed Wine Sauce

• 4 bone-in chicken breast halves (about 2 pounds), skinned
• Cooking spray
• 1 tablespoon olive oil, divided
• 1/2 teaspoon salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 5 cups (1/2-inch) cubed peeled butternut squash (2 1/4 pounds)
• 1 teaspoon fine herbs
• 3 tablespoons dry white wine

1. Preheat oven to 450u0b0.
2. Place chicken in a large roasting pan coated with cooking spray. Brush chicken with 1 1/2 teaspoons olive oil; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper.
3. Place squash in a large bowl. Drizzle with remaining olive oil, and sprinkle with fine herbs, remaining salt, and remaining pepper; toss well. Add squash to pan. Bake at 450u0b0 for 38 minutes or until chicken is done. Transfer chicken and squash to a serving platter; keep warm.
4. Add wine to pan drippings; bring to a boil over high heat, scraping pan to loosen browned bits. Reduce heat; cook 2 minutes or until reduced to 1/4 cup. Place 1 chicken breast half on each of 4 plates. Spoon 1 tablespoon sauce over each chicken breast. Serve with squash.
5. Make it Faster
6. Peeling and cubing a butternut squash isn't difficult, but it will require a few extra minutes of your time. We peeled and cubed a butternut squash for this dish. To prepare this recipe even quicker, look for precubed butternut squash in the produce section of your supermarket. It may cost a little extra, but the trade-off is time saved in prepping this meal.

chicken, cooking spray, olive oil, salt, freshly ground black pepper, butternut squash, herbs, white wine

Taken from www.myrecipes.com/recipe/roasted-chicken-breasts-wine (may not work)