Creamy Sage Chicken
Butternut Squash-Spinach Salad
Ingredients
- 6 (6-oz) boneless, skinless chicken breasts
- 1½ tsp dried rubbed sage
- 2 Tbsp olive oil
- ¾ cup gluten-free chicken broth
- ¾ cup heavy cream
Instructions
- Sprinkle chicken with sage and, if desired, salt. Cook chicken in hot oil in a large skillet over medium-high heat 3 minutes per side or until browned.
- Add broth and cream to skillet; cook 8 minutes or until sauce thickens and chicken is done.
Side Dish Ingredients
- 2 cups cubed butternut squash
- 2 Tbsp olive oil
- 1 (10-oz) pkg spinach
- ½ cup dried cranberries
- ¾ cup crumbled feta cheese
- ½ cup olive oil vinaigrette
Side Dish Instructions
- Cook squash in hot oil in a large skillet over medium-high heat 10 minutes or until browned and tender.
- Toss together spinach, squash, cranberries, cheese, and vinaigrette.
Gluten Free Meal Plan
This recipe selected from the eMeals Gluten Free Meal Plan.
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