Chicken Green Bean Skillet

Ingredients:

• 1/4 c. extra virgin olive oil
• 3 breasts - sliced Boneless Chicken
• 1/2 c. white wine
• 6 tbsp. butter, divided
• 1 tbsp. fresh thyme
• 1 tbsp. fresh rosemary
• 4 sage leaves
• 2 bay leaves
• 4 clove garlic
• 2 c. butternut squash, peeled and cut into 1 inch cubes
• 4 oz. green beans
• 1/2 c. walnuts, crushed
• 1 c. chicken broth
• 1/2 c. cranberries
• 1 tbsp. kosher salt
• 1/4 tsp. freshly ground black pepper

Instructions:

• In a large Crockpot, heat olive oil over medium-high heat. Sear chicken until golden brown and cooked through, 6 to 8 minutes.
• Reduce heat to medium-low. Deglaze Crockpot with white wine, then add 3 tablespoons of butter to the pan and scrape up any browned bits from the bottom of the pan. Allow butter to foam, but not burn.
• To butter, add all herbs, garlic, butternut squash, green beans, and season with salt and pepper. Cook together in the butter for roughly 6 minutes without stirring, and in one even layer.
• Cover Crockpot and turn the heat to low, letting vegetable mixture cook down and soften for another 10 to 15 minutes.
• Meanwhile in a separate pan, brown 3 tablespoons of butter with crushed walnuts. Sauté until nuts are toasted and butter is golden, 3 to 5 minutes.
• Pour butter and walnuts into veggie skillet along with the chicken broth and cranberries. Nestle the chicken in between the veggies and cover for an additional 20 minutes, then serve.