Serving: 4
Prep Time: 15 minutes
Cooking Time: 1 hour
Prep Time: 15 minutes
Cooking Time: 1 hour
This dish is equally delicious using 2 cups of small red potatoes, cut into quarters, if you are not brave enough to try turnips! Add with onion and sauté, then add squash and follow remaining directions.
Ingredients
Directions
In large skillet, place 1 tablespoon olive oil over medium heat.Pat chicken dry and sprinkle chicken with salt and pepper. Brown in oil on both sides. Remove chicken from skillet and transfer to plate.
In same skillet, reduce heat to medium; add onion and sauté until tender, about 5 minutes. Add squash, turnips and sage; toss to coat with oil.
Return chicken to skillet and add 1-½ cups chicken broth; bring to a boil, reduce heat to low, cover and simmer until chicken is tender, about 30 minutes.
In separate skillet, place remaining 1 tablespoon oil over medium heat. Add mushrooms and sauté until tender. Remove from heat. Chop greens and add greens and mushrooms to chicken. Cover and simmer until greens wilt, about 5 minutes.
In small bowl, whisk together remaining ¼ cup chicken broth and flour. Add to skillet, mix it in and simmer until sauce thickens.
Nutrition Facts
Calories: 320Fat: 10g
Carbohydrates: 29g
Sodium: 730 mg
Fiber: 6g
Protein: 31g
Cholesterol: 70mg