1hr · 6 servings Ingredients • 4 small chicken breast fillets, or 2 large cut in half lengthwise • 400 g/14 oz butternut squash, peeled, seeded and cut into cubes (about 1/2 squash) • 250g/9 oz cremini mushrooms, chopped • 1 small onion, finely chopped • 3 garlic cloves, minced • 2 tbsp olive oil • 2 tbsp unsalted butter • 3/4 cup/200 ml cream 20% fat • 1 1/4 cup/300 ml chicken broth • 8 sage leaves, torn into large pieces • 1 tsp white miso paste • 30g/1 oz grated parmesan • 1 tsp each: salt, black pepper, sweet paprika • 1/2 tsp red pepper flakes, for serving • Instructions • Get all the prep done before you start cooking: mince the garlic, finely chop the onion and chop the mushrooms. • Season the chicken breasts with salt, black pepper and paprika. • Prepar
