Chicken and Vegetables with Maple Rosemary Sauce

Sometimes you just want chicken with some sauce drizzled over it.  And I made enough to feed our family twice haha. I see a leftovers night in the near future for us. :) It's almost like I was hoping for cooler weather with the flavors of rosemary and butternut squash. The squash and Brussel sprouts could easily be replaced with any other vegetables like potatoes, carrots, green beans, zucchini, whatever. It's pretty darn delicious. 

Chicken and Vegetables with Maple Rosemary Sauce

Serves 4-5

3 lg chicken breasts cut into large equal chunks (about 4 each)

3 tablespoons olive oil 

3 cups butternut squash, diced

3 cups Brussel sprouts, halved 

1/2 onion, chopped

1 tablespoon + 1 teaspoon fresh rosemary, chopped

1 tablespoon butter

1 tablespoon flour

1 can chicken broth

Scant 1/4 cup maple syrup

2 tablespoons mustard

Salt and Pepper 

Directions

Heat oil in a large pan over medium high heat.

Add salt and peppered chicken, brown both sides and cook through. 

Remove chicken from pan to a large plate.

Add vegetables to the pan and sauté. If there isn't enough oil left over add a little more to the pan. 

When they are about half way done or close to finished mix in 1 tablespoon of the rosemary, salt and pepper to taste

Remove vegetables from pan to platter.

Add butter and flour to the pan and whisk well together. Let it bubble for a 30 seconds or so. 

Whisk in the broth, syrup, mustard, pinch of pepper and remaining rosemary. 

Allow to boil a bit until it is reduced by half, whisking often. 

Remove from heat and pour into a gravy boat or small bowl. Whisk well again if the mustard did not combine well. 

Top the veggies with the chicken and spoon half the sauce over it leaving the remaining half to place at the table.