Few things are better than a homemade meal, and when the meal in question includes a juicy chicken breast braised in apple cider and rosemary, you've just cranked the comfort dial all the way to 11! Tender roasted apples and butternut squash bathed in a rich shallot-speckled pan sauce provide the savory and sweet sides of a filling meal that warms you to the core.
Peel and mince shallots. Stem and mince rosemary. Core apples and cut into thick 1 ½” slices. Stem and mince sage. Rinse chicken breasts, pat dry, and season both sides with 1 tsp. salt and a pinch of pepper.
Roast Apples and Butternut Squash
Place butternut squash, apple slices, and half the sage on prepared baking sheet and toss with 1 Tbsp. olive oil, ½ tsp. salt, and ¼ tsp. pepper. Spread into a single layer and bake until fork tender and slightly caramelized, 20-25 minutes. While squash and apples roast, sear chicken.
Sear the Chicken
Place a large non-stick pan over medium-high heat. Add 2 tsp. olive oil and chicken to hot pan and cook until browned, 3-4 minutes per side. Transfer chicken to plate. Chicken will finish cooking later. Reserve pan; no need to wipe clean.
Start the Sauce
Place pan used to sear chicken over medium-high heat. Add shallots to hot pan and cook until aromatic, 30 seconds. Add cooking sherry and simmer 1 minute. No need to season sauce, as demi-glace added later has enough salt.
Finish the Sauce and Chicken
Add demi-glace, apple cider, and rosemary to pan. Lower heat to medium and return chicken and any accumulated juices to pan. Cover and cook until chicken reaches a minimum internal temperature of 165 degrees and sauce is slightly reduced, 6-8 minutes. Remove from burner and swirl in butter. Adding butter off the heat enriches and thickens the sauce without breaking it.
Plate the Dish
Spoon sauce onto a plate. Arrange roasted butternut squash and apples on sauce. Place chicken breast on top and garnish with remaining sage (to taste).