Autumn Chicken & Squash Dinner


1 tbsp (15 mL) vegetable oil 6 boneless skinless chicken breasts (about 1 lb / 750 kg) 1 large Ontario Onion, thinly sliced 1 or 2 cloves garlic, minced 1-1/2 lb (750 g) Ontario Butternut Squash, pared and cut into approx. 3/4-inch (2 cm) pieces 1 cup (250 mL) water 1/2 cup (125 mL) teriyaki marinade and sauce 2 tsp (10 mL) minced fresh gingerroot 3 tbsp (45 mL) water 2 tbsp (30 mL) all-purpose flour


In Large Nonstick Frypan Or Dutch Oven, Heat Oil. Add Chicken Breasts And Brown On Both Sides; Remove Chicken. Add Onion And Garlic To Pan; Cook And Stir Over Medium Heat Until Onion Is Translucent. Return Chicken To Pan. Add Squash. Combine 1 Cup (250 Favicon
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