Ingredients
4 boneless skinless chicken breast halves (6 ounces each)1/2 teaspoon pepper1/4 teaspoon salt3 teaspoons canola oil, divided1 large celery root, peeled and chopped (about 3 cups)2 cups chopped peeled butternut squash1 small onion, chopped2 garlic cloves, minced2/3 cup unsweetened apple juice
Preparation
Sprinkle chicken with pepper and salt. In a large nonstick skillet coated with cooking spray, heat 2 teaspoons oil over medium heat. Brown chicken on both sides. Remove chicken from pan.
In same pan, heat remaining oil over medium-high heat. Add celery root, squash and onion; cook and stir until squash is crisp-tender. Add garlic; cook 1 minute longer.
Return chicken to pan; add apple juice. Bring to a boil. Reduce heat; simmer, covered, 12-15 minutes or until a thermometer inserted in chicken reads 165°.
Remove chicken; keep warm. Cool vegetable mixture slightly. Process in a food processor until smooth. Return to pan and heat through. Serve with chicken.
