Let me introduce balsamic herb chicken and butternut squash with brown butter... You're welcome :)
Balsamic Herb Chicken
-2 boneless skinless chicken breasts
- salt and pepper
- 1/4 cup Balsamic Vinegar
- 1/3 cup Olive oil
- 1 Tbls rosemary, oregano, thyme, parsley
- 1 tsp honey
Mix the last 5 ingredients together and let chicken marinate for at least 1 hour. Preheat oven to 350 and cook for 25-30 minutes until the juices run clear. This all varies depending on thickness of the chicken breast.
Butternut Squash with Brown Butter
via Martha Stewart
2 tablespoons unsalted butter
1 butternut squash (about 1 3/4 pounds), peeled, seeded, and cut into 3/4-inch cubes
1/2 cup low-sodium canned chicken broth
1/4 cup water
1 tablespoon dark-brown sugar
Heat butter in a large skillet over medium-high heat until golden brown. Add squash; saute, stirring occasionally, until golden brown and tender when pierced with a fork, about 16 minutes.
Add chicken broth, the water, and brown sugar; cook until liquid has evaporated and squash is nicely caramelized, about 6 minutes. Remove from heat, and season with salt and pepper. Serve.