Lettie@LeaveDinnertoLettie.com

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©2016 Leave Dinner to Lettie.

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Butternut Squash and Pomegranate Smothered Chicken

January 3, 2016

 

I had both butternut squash and a pomegranate in my house that were going to go bad soon. I wanted to use them for dinner, but didn't want to create the same things I always do. That is how this recipe came about. I thought that with some caramelized onions, white wine and a little bit of butter to finish them off it would be delicious. My husband sure thought it was and now I am making it for clients as well. Add some extra butternut squash and you almost have yourself a one pot meal for dinner. This would be great as well with my brown butter couscous. I don't think I have posted that recipe yet. I will do it soon!

 

Ingredients
4 Chicken breasts
1 large Onion sliced
2 cups Butternut squash diced
2 cloves of Garlic minced
1 tsp Dried Thyme
2-3 sprigs Fresh Thyme (optional)
1/2 cup Dry White Wine
1/2 cup Chicken Stock
1 cup Pomegranate seeds
2 Tbsp butter
Olive Oil
Salt
Pepper

Instructions
Preheat a large skillet over medium heat. Drizzle with olive oil and add your onions. Season with a small amount of salt. You do not want to fully caramelize these onions but you do want to start to get that brown color. It will take about 10 minutes. Occasionally stir.

Now add in your butternut squash and season with salt and pepper. You want to cook this long enough to just start to soften. The length of time will depend on how big you cut your squash. Once soft, add your garlic just for a minute to let it become fragrant. Put vegetable mixture in the bowl.

Add a little more oil to the pan. Season you chicken breasts with some salt and pepper, then add them to the pan and brown on each side for 4-5 minutes. Now add the white wine to the pan and let the alcohol cook off for a minute.

Add the vegetables mixture back in along with the chicken stock, 1/2 cup of pomegranate seeds, dry thyme and fresh thyme sprigs. Cover and turn down to medium-low heat. Let it cook until chicken breasts cook through. The time will depend on the thickness of the breasts.

Use a thermometer to check if they are done. Once they reach 165 degrees move the breasts to a plate or serving platter. Melt the butter into the sauce and taste for seasoning. Remove the sprigs of fresh thyme and divide the sauce and vegetables among the chicken. Top with remaining uncooked pomegranate seeds.

Not only will the taste be delicious it will be a beautiful site for your eyes.

 

Click Here for a Printable Version of the Recipe

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