Chicken with Sherry-Cranberry Sauce

and roasted acorn squash

Prep & Cook Time: 30-40 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk

Calories Conscious
Carb Conscious
A note about serious food allergies

Sherry, Sherry, quite contrary, how do your cranberries grow? Turns out, we don't care so much how they grow, but we care quite a bit how their tartness combines with sweet sherry for a simple, yet lush sauce. It matches with a juicy chicken breast quite well, as well as the roasted acorn squash dusted in rosemary and Parmesan. Sherry can be contrary; we're sure you'll join our consensus that this meal is delicious.

In Your Box (serves 2)

  • 13 oz. Boneless Skinless Chicken Breasts
  • 1 Rosemary Sprig
  • Info
    ⅗ oz. Butter
  • 1 Acorn Squash
  • 2 fl. oz. Sherry Wine
  • Info
    ½ oz. Grated Parmesan
  • 1 oz. Whole Berry Cranberry Sauce
  • Info
    2 tsp. Chicken Demi-Glace

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    550
  • Carbohydrates
    35g
  • Fat
    22g
  • Protein
    43g
  • Sodium
    1716mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Medium Non-Stick Pan

Before You Cook

  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Trim ends from acorn squash and carefully halve from pole to pole. Use a spoon to scoop out strings and seeds. Cut halves into ½" slices. Stem and finely chop rosemary. Pat chicken breasts dry, and season both sides with ½ tsp. salt and ¼ tsp. pepper.

  • Step 2 - Roast the Acorn Squash
    2

    Roast the Acorn Squash

    Place acorn squash on prepared baking sheet and toss with 1 Tbsp. olive oil, Parmesan, rosemary, and a pinch of salt. Massage oil into squash. Spread into a single layer. Roast in hot oven until tender, 18-23 minutes. While squash roasts, cook chicken.

  • Step 3 - Cook the Chicken
    3

    Cook the Chicken

    Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add chicken breasts to hot pan and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side. Remove chicken to a plate and tent with foil. Reserve pan; no need to wipe clean.

  • Step 4 - Make the Sauce
    4

    Make the Sauce

    Return pan used to sear chicken to medium heat. Add sherry wine to hot pan and cook until liquid is reduced by half, 30-60 seconds. Stir in demi-glace and cranberry sauce until combined. Remove from burner and swirl in butter. Once butter is combined, add chicken to pan and flip to coat.

  • Step 5 - Finish the Dish
    5

    Finish the Dish

    Plate dish as pictured on front of card, topping sauce with chicken. Bon appétit!

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