Golden-seared chicken breasts in a butternut squash cream sauce. Made in one skillet with mushrooms, fresh sage and a handful of Parmesan. Rich, creamy and super hearty, this truly is a winning dinner. Serve with some crusty bread, mashed potatoes or polenta.

• 8 small chicken breast fillets - or 2 large cut in half lengthwise
• 2 tsp salt
• 2 tsp black pepper
• 2 tsp sweet paprika
• 4 tbsp olive oil - divided
• 18 ounces cremini mushrooms - chopped
• 4 tbsp unsalted butter
• 28 ounces butternut squash - peeled, seeded and cut into cubes (about 1/2 squash)
• 2 small onion - finely chopped
• 6 garlic cloves - minced
• 16 sage leaves - torn into pieces
• 2 ½ cups chicken broth
• 1 ½ cup cream 20% fat
• 2 tsp white miso paste
• 2 ounce grated Parmesan
• 1 tsp red pepper flakes - for serving

• Get all the prep done before you start cooking: mince the garlic, finely chop the onion and chop the mushrooms. Season the chicken breasts with salt, black pepper and paprika.
• Prepare the butternut squash: first slice off the ends using a sharp knife, next cut the squash in half. Peel with a sharp vegetable peeler. Next scoop out the seeds and cut the squash into slices. Then cut those into sticks and cut the sticks crosswise into cubes.
• Heat 1 tablespoon oil in a large non-stick skillet over high. Add mushrooms and sauté until they release their moisture, and become crispy and golden brown. Remove from skillet.
• Again, add 1 tbsp oil and 1 tbsp butter. Add chicken and cook over medium high, about 5-8 minutes per side or until fully cooked and browned on both sides. This can vary with the size of your chicken breasts. Remove from skillet and place on a clean plate. Cover with foil.
• Add squash and cook, stirring and tossing occasionally, until browned and tender, about 5 minutes. Stir in butter and add onion, garlic and sage leaves. Continue cooking, stirring frequently, until fragrant, about 2 minutes (sage should let off a great aroma).
• Pour in chicken broth, stir and scrape up the brown bits from the bottom of the skillet with a wooden spoon. Bring to a boil, reduce heat and simmer for 2-3 minutes.
• Add cream, then stir in white miso paste and grated Parmesan. Keep stirring until miso is incorporated.
• Add mushrooms and return chicken back to the skillet. Simmer for 3 minutes or until chicken is heated through. Finish off with black pepper and red pepper flakes. Serve!