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 shallot.
Stem and mince rosemary (reserve two sprig tops for garnish).
Core apple and cut into thick 1 ½” slices.
Stem and mince sage.
Rinse chicken breasts, pat dry, and season both sides with ½ tsp. salt and a pinch of pepper.
Roast Apple and Butternut Squash
Place butternut squash, apple slices, and sage on prepared baking sheet and toss with 1 tsp. 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 apple roast, sear chicken.
Sear the Chicken
Place a medium 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
Return pan used to sear chicken to 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 chicken base added later has enough salt.
Finish the Chicken and Sauce
Add chicken base, apple cider, and minced rosemary to pan.
Lower heat to medium and return chicken 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 dish as pictured and garnish with reserved rosemary tops.