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"Ingredients:Chicken4 ea \u00A0\u00A0\u00A0\u00A0\u00A0\u00A0\u00A0\u00A0\u00A0\u00A0\u00A0\u00A0\u00A0\u00A0\u00A0 8-oz chicken breaststo taste \u00A0\u00A0\u00A0\u00A0\u00A0\u00A0\u00A0\u00A0\u00A0\u00A0 salt &amp; pepper2 Tbsp \u00A0\u00A0\u00A0\u00A0\u00A0\u00A0\u00A0\u00A0\u00A0\u00A0\u00A0 vegetable oil\u00BC cup\u00A0\u00A0\u00A0\u00A0\u00A0\u00A0\u00A0\u00A0\u00A0\u00A0\u00A0\u00A0\u00A0 sherry2 cups\u00A0\u00A0\u00A0\u00A0\u00A0\u00A0\u00A0\u00A0\u00A0\u00A0\u00A0\u00A0 chicken stock\u00A0Roasted Vegetable Orzo2 Tbsp\u00A0\u00A0\u00A0\u00A0\u00A0\u00A0\u00A0\u00A0\u00A0\u00A0\u00A0\u00A0 vegetable oil1 Tbsp \u00A0\u00A0\u00A0\u00A0\u00A0\u00A0\u00A0\u00A0\u00A0\u00A0\u00A0 garlic, minced\u00BC cup\u00A0\u00A0\u00A0\u00A0\u00A0\u00A0\u00A0\u00A0\u00A0\u00A0\u00A0\u00A0\u00A0 chicken stock2 cups\u00A0\u00A0\u00A0\u00A0\u00A0\u00A0\u00A0\u00A0\u00A0\u00A0\u00A0\u00A0 orzo pasta, see recipe below1 lb\u00A0\u00A0\u00A0\u00A0\u00A0\u00A0\u00A0\u00A0\u00A0\u00A0\u00A0\u00A0\u00A0\u00A0\u00A0\u00A0\u00A0 spinach, washed and stemmed2 cups\u00A0\u00A0\u00A0\u00A0\u00A0\u00A0\u00A0\u00A0\u00A0\u00A0\u00A0\u00A0 roasted butternut squash, see recipe below2 Tbsp\u00A0\u00A0\u00A0\u00A0\u00A0\u00A0\u00A0\u00A0\u00A0\u00A0\u00A0\u00A0 butter1 Tbsp\u00A0\u00A0\u00A0\u00A0\u00A0\u00A0\u00A0\u00A0\u00A0\u00A0\u00A0\u00A0 lemon juiceto taste \u00A0\u00A0\u00A0\u00A0\u00A0\u00A0\u00A0\u00A0\u00A0\u00A0 salt &amp; pepper\u00A0Pan Sauce1 cup\u00A0\u00A0\u00A0\u00A0\u00A0\u00A0\u00A0\u00A0\u00A0\u00A0\u00A0\u00A0\u00A0\u00A0 remaining braising liquid from chicken8 oz\u00A0\u00A0\u00A0\u00A0\u00A0\u00A0\u00A0\u00A0\u00A0\u00A0\u00A0\u00A0\u00A0\u00A0\u00A0\u00A0 wild mushrooms, cleaned and sliced\u00BD cup\u00A0\u00A0\u00A0\u00A0\u00A0\u00A0\u00A0\u00A0\u00A0\u00A0\u00A0\u00A0\u00A0 heavy cream2 Tbsp\u00A0\u00A0\u00A0\u00A0\u00A0\u00A0\u00A0\u00A0\u00A0\u00A0\u00A0\u00A0 butter2 Tbsp\u00A0\u00A0\u00A0\u00A0\u00A0\u00A0\u00A0\u00A0\u00A0\u00A0\u00A0\u00A0 tarragon1 tsp\u00A0\u00A0\u00A0\u00A0\u00A0\u00A0\u00A0\u00A0\u00A0\u00A0\u00A0\u00A0\u00A0\u00A0\u00A0 sherry vinegarDirections:Roasted Butternut Squash and Orzo Pasta should be prepared ahead of time.ChickenPreheat oven to 350\u00B0.Season chicken with salt and pepper.In an oven-proof saut\u00E9 pan on high heat, sear chicken in oil for 30 seconds on each side.Deglaze pan with sherry then add chicken stock.Bake in oven 8-10 minutes or until internal temperature of 160\u00B0 is reached.Check chicken periodically to insure pan is not dry.\u00A0 If needed add more chicken stock.\u00A0 Keep stock level between \u00BC-and \u00BD-inch deep in pan while chicken is cooking.Remove pan from oven, cover and set aside.Keep chicken in pan until orzo is done.\u00A0Vegetable OrzoWhile chicken is in the oven, begin orzo pasta.In a hot saut\u00E9 pan, add oil.Add garlic and cook 30 seconds (be careful to brown but not burn garlic).Add chicken stock and orzo.Simmer on medium-high heat until most of the chicken stock is absorbed, approximately 1-2 minutes.Add spinach and roasted butternut squash and cook 1-2 minutes.Add butter, salt and pepper and stir until butter is incorporated.Add lemon juice, cover and set aside.\u00A0Chicken Pan SauceRemove chicken and remaining stock from pan (stock should be about 1 cup), set aside.Return pan to stove on medium-high heat.Add wild mushrooms and saut\u00E9 on high heat until cooked, approximately 2-3 minutes.Add reserved stock and bring to a boil.Add heavy cream and reduce to 1 cup.Reduce heat to low/medium.Add cold butter and tarragon, stirring constantly to emulsify.Remove from heat and add sherry vinegar.\u00A0PlatingPlace 1 cup of orzo and vegetables in each bowl.Set chicken on top of orzo.Pour pan sauce over chicken and portion mushrooms evenly onto each.Garnish with sliced scallions.\u00A0Roasted Butternut Squash (Yields 2 cups)\u00A0Ingredients:1 ea\u00A0\u00A0 butternut squash, small\u00BC cup\u00A0 olive oilto taste\u00A0 salt &amp; pepperDirections:Preheat oven to 350\u00B0.Peel and dice butternut squash into \u00BD-inch cubes.Toss with olive oil, salt and pepper.Bake for 5-6 minutes or until soft and caramelized.Cool and set aside."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.kcra.com/article/p-ingredients-p/6401397>