Chicken with Butternut Squash Sauce
by elizabethcapps-conkle
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INGREDIENTS
- 4 boneless, skinless chicken breasts
- 2 tablespoons flour
- salt and pepper
- nutmeg
- 1 box Butternut squash soup
- 2 cloves garlic ; crushed
INSTRUCTIONS
Preheat oven to 375°. Shake chicken with flour, salt and pepper in a plastic bag to lightly coat. Brown chicken breasts in a skillet. While chicken is browning, lightly brown garlic in a small amount of olive oil in a medium saucepan. Add soup to saucepan and heat thoroughly. Add chicken to a baking dish. Pour soup over chicken. Bake for 15-20, or until chicken is completely cooked. Remove chicken from baking dish and keep warm. Add some corn starch to sauce to thicken slightly. Serve with wild rice or butternut squash ravioli.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (1076g) | ||
| Recipe Makes: 1 Servings | ||
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| Calories: 1116 | ||
| Calories from Fat: 128 (11%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 14.3g | 19 % | |
| Saturated Fat 4.7g | 24 % | |
| Monounsaturated Fat 3.5g | ||
| Polyunsanturated Fat 2.8g | ||
| Cholesterol 557.3mg | 171 % | |
| Sodium 739mg | 25 % | |
| Potassium 2631.3mg | 69 % | |
| Total Carbohydrate 9.2g | 3 % | |
| Dietary Fiber 0.3g | 1 % | |
| Sugars, other 8.9g | ||
| Protein 222.6g | 318 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 1116
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