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.
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You Will Need
Medium Non-Stick Pan
Before You Cook
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.
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.
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.
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.
Finish the Dish
Plate dish as pictured on front of card, topping sauce with chicken. Bon appétit!
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