CHICKEN WITH MAPLE STUFFING and BUTTERNUT SQUASH AND CHEESE POLENTA and GREEN BEANS AND MUSHROOMS

This was the menu for a Sunday night family dinner - simple enough for casual dining, and fabulous enough to share with guests.

CHICKEN WITH MAPLE STUFFING

1/2 cup finely ground toasted walnuts
1 cup lightly toasted plain breadcrumbs
2 teaspoons chopped fresh sage
2 tablespoons butter, melted
4 tablespoons maple syrup, divided
3/4 teaspoon salt, divided
freshly ground black pepper
2 1/2 cups chicken broth
1/2 cup dry white wine
4 sprigs fresh thyme
1 tablespoon olive oil
4 boneless, skinless chicken breasts
2 tablespoons chilled butter

Combine walnuts, breadcrumbs and sage in a medium bowl. Add butter, 2 tablespoons maple syrup, 1/2 teaspoon salt and pepper, mix well.
Combine chicken broth, white wine, thyme sprigs and remaining 2 tablespoons maple syrup in a saucepan. Bring to a boil, cook until reduced to one cup, about 15 minutes.
Heat oven to 425F.
Heat olive oil in a large ovenproof skillet. Add chicken, cook until golden brown on bottom, about 4 minutes. Remove pan from heat. Turn chicken over and mound breadcrumb mixture on top of each breast, pressing lightly to adhere. Transfer pan to oven and bake until topping is browned and chicken is cooked, 12 to 15 minutes.
Remove chicken and keep warm. Add broth mixture to pan, stirring to loosen browned bits. Boil until reduced to about 3/4 cup. Reduce heat to low, add chilled butter, 1 tablespoon at a time, stirring until melted. Add 1/4 teaspoon salt and pepper. Serve sauce with chicken.
Enjoy!

Recipe adapted from Relish
www.relish.com/

BUTTERNUT SQUASH AND CHEESE POLENTA

1 1/2 cups butternut squash, cooked and mashed
2 tablespoons olive oil
1/3 cup pine nuts
1 large onion, finely chopped
1/2 teaspoon dried sage
salt and freshly ground pepper
1 cup water
2 cups chicken broth
1/2 cup polenta
1 tablespoon butter
1 cup smoked gouda, shredded
1/4 cup parmesan cheese, grated

Heat oven to 375F.
Spread the pine nuts on a pie plate and toast in the oven for 4 minutes, until golden. Coarsely chop the nuts.
In a skillet, heat the olive oil. Add the onion and sage and season with salt and pepper. Cover and cook over moderate heat, stirring until golden, about 10 minutes.
In a saucepan, bring the water and chicken broth to a boil. Whisk in the polenta and 1/2 teaspoon of salt.
Cook over very low heat, stirring frequently, until tender, about 35 minutes. Stir in 1 tablespoon of butter along with mashed squash, pine nuts, onion, gouda and parmesan cheese.
Enjoy!

Recipe adapted from Food & Wine magazine
www.foodandwine.com/

GREEN BEANS AND MUSHROOMS

2 tablespoons butter
4 ounces mushrooms, thinly sliced
1/2 pound green beans, blanched
salt and pepper
1 tablespoon sliced almonds, toasted

Melt butter in large skillet over medium-high heat, add mushrooms and brown. Add beans and cook to crisp, season with salt and pepper to taste. Toss with almonds.
Enjoy!

Recipe adapted from Everyday with Rachael Ray
www.rachaelraymag.com/