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Creamy Chicken Butternut Squash Mushroom Cream Sauce

Creamy Chicken in Butternut Squash and Mushroom Sauce

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4

Ingredients
  

  • 2 lbs Chicken breasts, boneless skinless Pounded to even thickness
  • 2 tbsp Olive oil Extra virgin
  • 2 tbsp Butter Unsalted
  • 8 oz Cremini mushrooms Sliced
  • 1 cup Butternut squash puree Unsweetened
  • 0.5 cup Heavy cream Room temperature
  • 0.5 cup Chicken broth Low sodium
  • 1 tbsp Fresh sage Finely chopped
  • 2 cloves Garlic Minced
  • 1 tsp Salt and black pepper To taste

Instructions
 

  • Season chicken breasts evenly with salt and black pepper.
  • Heat olive oil in a large skillet over medium-high heat. Sear chicken for 5 to 7 minutes per side until golden brown and fully cooked. Remove from skillet and set aside.
  • In the same skillet, melt the butter. Add the sliced mushrooms and cook for 5 minutes until beautifully browned.
  • Stir in the minced garlic and chopped fresh sage, cooking for 1 additional minute until highly fragrant.
  • Pour in the chicken broth, then whisk in the butternut squash puree and heavy cream. Bring to a gentle simmer for 3 to 5 minutes until the sauce slightly thickens.
  • Return the cooked chicken to the skillet, spooning the sauce over the meat. Simmer for 2 more minutes to heat through, then serve immediately.