Avoiding Additives and Preservatives

The only thing that may contain artificial ingredients is the butter, which can contain colour. Look for a brand of butter that has only one ingredient: cream.

Toss the squash and onion with oil and put in the oven to roast.

Pound the chicken to a thickness of about a quarter-in

Fry the sage leaves

The sage should be crispy

The thin paillards sear quickly on top on the stove

Chicken paillards with squash, onion, fried sage and spinach

Ingredients:

½ small kabocha or acorn squash, unpeeled, seeded and cut lengthwise into ¾ -inch (1.9 cm) slices

1 small red onion, cut into wedges, root end attached

2 tablespoons (30 ml) extra-virgin olive oil

Coarse salt

4 skinless, boneless chicken-breast halves, 4 to 5 ounces each, (113 g to 141 g each), butterflied

Red pepper flakes

1 tablespoon (15 ml) unsalted butter

16 fresh sage leaves (from about 4 sprigs)

1 cup (250 ml) baby spinach leaves

Preparation:

Preheat oven to 425 degrees F (218 C). Distribute squash and onion evenly on 2 rimmed baking sheets. Drizzle with 1 tablespoon (15 ml) oil, season with salt, and toss to coat. Spread in a single layer and roast until squash is tender, about 15-25 minutes.

Meanwhile, pound chicken to a 1/8 to ¼ -inch (0.3 cm to 0.6 cm) thickness (use the smooth side of a meat tenderizer, a rolling pin or a heavy pot). Season on both sides with salt and red pepper flakes. Heat a large skillet to medium-high heat. Swirl in remaining tablespoon (15 ml) oil, then butter. Fry sage until just crisp, about 1 minute; let drain on a paper towel.

Working in 2 batches, add chicken to pan and cook until golden and cooked through, about 1 minute on each side. Divide chicken among 4 plates and top with spinach, squash, onion, and sage. Serves 4.

From Martha Stewart Living