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Maple & dried cranberry chicken w/butternut s

Yield: 4 Servings

Ingredients:

• 1 lb Butternut squash
• 1 lg Onion chopped
• 3 oz Swiss cheese grated
• 1 ts Chopped parsley
• 1 ts Chopped chives
• 1/2 c Butter
• 2 tb Olive oil
• 1/2 c Risotto rice
• 1/2 c White wine
• 2 c Chicken stock
• 1 1/2 lb Chicken breast boneless -skinless quartered
• 1/4 c Maple syrup
• 1/8 c Dried cranberries

Instructions:

Peel and grate the butternut squash. Melt half the butter in a skillet and saute the squash and half the onion together until translucent. Stir in the cheese parsley and chives. Set aside. Heat the olive oil in a saucepan over medium heat. Saute the remaining onion. Add the rice and wine stirring constantly. Reduce. Add one and a half cups of the chicken stock one-half cup at a time stirring until absorbed. The rice is done when still slightly crunchy. Combine with the squash mixture. Fry the chicken breasts in the remaining butter a few minutes on each side. Add the maples syrup cranberries and remaining chicken stock. Cook for a few minutes over low heat or until the sauce is slightly reduced. Serve over the squash risotto. At the Casino of Montreal chef Jean Pierre Curtat mixes typical Quebec ingredients like dried cranberries and maple syrup to main-course dishes. In this recipe I've substituted chicken breast for veal sweetbreads. Source: Americas September 1995

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